Eat Well

Sugar-free desserts

Date Cakes with Tahini Caramel

Recipe / Meg Thompson

A lovely, nutrient-rich dessert using the sweetness of dates to replace sugar. Plus, the whole family will love this dessert!

Makes: 6 mini-cakes

250g soft dates, pitted
100g butter at room temperature, cubed
200g almond meal
3 eggs
Pinch sea salt
Pinch ground cloves
½ tsp ground cinnamon
20g coconut flour
1 tsp bicarbonate of soda

Sauce

2 tbsp tahini
3 tbsp maple syrup
2 tbsp butter
Yoghurt or cream, to serve

Preheat oven to 180°C and grease 6-hole muffin tin.

Soak dates in 200mL of boiling water for 10 mins.

Drain and place liquid in food processor, setting dates aside.

Add butter and almond meal and blitz until smooth.

Add eggs, salt and spices, blitzing again to combine.

Combine the coconut flour and bicarb and add to mixture, blitzing again until combined.

Chop soaked dates and stir through mixture.

Divide mixture between holes of muffin tin and place in oven for 20–25 mins, or until an inserted skewer comes out clean.

To make sauce, combine all ingredients in small saucepan over low heat, whisking to combine.

When ready to serve, pour over sauce and add yoghurt or cream as desired.

Gingerbread Cake with Cream Cheese Icing

Recipe / Meg Thompson

A strong hit of ginger, a delicious spongy centre and creamy icing make this cake a real treat. This cake uses a mixture of natural sweeteners in place of refined sugar, along with other nourishing ingredients that work together to balance the cake out. Feel free to tone down the ginger if you are not a hardcore fan.

Makes: 1 cake

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