Delicious Mini Zesty Date Cakes

The beauty of these Delicious Mini Zesty Date Cakes is that you can make them from a well-stocked pantry. Even better, you can easily sub in other pantry ingredients. No dates in your pantry? How about dried figs? Or use your own homemade jam or compote. Just make sure your fruit filling is very, very thick and paste-like before assembling.

Tip: Twice as nice
Want an additional flavor in these sweet treats? Add a couple of chocolate chips to the date filling in each muffin cup before topping with the top layer of dough. Chocolate-date filling … mmm.

Delicious Mini Zesty Date Cakes

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Servings

12 little cakes

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Ingredients

Zesty date filling

• 1 cup pitted Medjool dates
• 1/3 cup water plus extra
• 1/2 tsp finely grated orange zest
• Generous pinch of salt optinal

Cookie crumble

• 3/4 cup almond flour
• 3/4 cup gluten-free oats
• 1 1/2 tbsp coconut or raw sugar
• 1/2 tsp gluten-free baking powder
• 1/2 tsp ground cinnamon
• 1/4 tsp sea salt
• 3 tbsp coconut oil
• 3 tbsp Almond butter

Ingredients Zesty date filling 1 cup pitted Medjool dates 1/3 cup water plus extra 1/2 tsp finely grated orange zest Generous pinch of salt optinal Cookie crumble 3/4 cup almond flour 3/4 cup gluten-free oats 1 1/2 tbsp coconut or raw sugar 1/2 tsp gluten-free baking powder 1/2 tsp ground cinnamon 1/4 tsp sea salt 3 tbsp coconut oil 3 tbsp Almond butter

Servings 12 little cakes Print Recipe

Instructions

1. In small saucepan, combine dates and water. Cover and bring to a boil. Remove lid and reduce heat to low. Mash dates with fork or potato masher. Add 1 Tbsp more water if needed. Continue to mash and stir until very thick and spreadable paste forms, about 5 to 10 minutes. You should have about 3/4 cup. Remove pan from heat. Stir in orange zest and pinch of salt, if desired. Set aside to cool.
2. Preheat oven to 350 F. Lightly grease 12-cup silicone mini muffin pan. Place pan on sturdy baking sheet.
3. In food processor fitted with metal blade, combine almond flour, oats, sugar, baking powder, cinnamon, and salt. Pulse until crumbly. Add coconut oil and almond butter. Pulse until mixture begins to hold together. If too crumbly, add 1 Tbsp water and continue whirling. Mixture should be like a dense cookie dough. You should have about 1 1/4 cups.
4. Taking half the cookie crumble dough, press equal amounts into bottom of each muffin cup. Gently press down to firmly pack. Divide date paste equally among cups and smooth out to evenly cover bottom layer of dough. Divide remaining dough among cups, evenly covering date paste. Gently pat down.
5. Place baking sheet with silicone muffin pan in center of preheated oven. Bake for 18 to 20 minutes, or until tops of cakes are relatively crisp. Remove tray and place on rack to cool. Cool silicone muffin pan completely before removing date cakes.

Recipe Notes

Per serving: 159 calories; 4 g protein; 7 g total fat (1 g sat. fat); 23 g total carbohydrates (15 g sugars, 2 g fiber); 64 mg sodium