Hazelnut Mini Chocolate Cake

 

 

4-5           dates soaked in water

Handful of cashews

1               cup raw hazelnuts
1/4            cup cocoa nibs
3-4            tablespoons cream cheese

2               organic free-range eggs
1/2            banana
1/3            cup quinoa flour
1               tablespoon unsweetened cocoa 
                 powder
4-5            tablespoons tahini
1/2            teaspoon vanilla powder
1/2            teaspoon baking soda
1/4-1/2     cup fig sauce
1               teaspoon orange zest
or 1/2        teaspoon organic orange flavor

• Preheat the oven to 350 degrees.

• Grease the bottom of a mini muffin or a small silicon-baking mold pan.

• Mix soaked dates and cashews in a food processor until you get a paste consistency.

• Grind hazelnut and cocoa nibs in Vita-Mix or a high speed blender until soft and creamy.

• Mix hazelnut and cocoa mixture with the rest of the ingredients except for the date paste in a mixer and incorporate well.

• Fill half of the muffin pans with the batter and spoon date cashew paste on top then fill the rest of the cups with the batter.

• Bake in the oven for 30 minutes. 

Tip : You can insert a macadamia nut inside each mini cake before you spoon the date paste. Keep in a tight container and refrigerate.