I’m a bit overzealous and excitable for anything miniature. And for anything tahini. One of those I-can’t-really-help-but-get-super-excited scenarios. And every once in a while, I’ll have a little mini crisis in my head where I think “oh my golly, I haven’t use, or had tahini in a really long time!” A long time as in a couple of weeks, or maybe nearly a month. So not really that long at all in the big scheme of things.
And not because I ran out (who could ever run out of tahini?), or stopped eating it or anything, but just because when there are heaps of good ingredients to choose from, sometimes you can’t have them all, all of the time. And some things get a little bit pushed to the back of the cupboard or forgotten about.
Really, I could blame the date caramel, the other star of the show in these cute little mini cakes. It’s been my obsession of late. Always sitting there in the fridge taunting me to eat more of it, use more of it, try it in a new recipe, or slathered on a new thing, or eaten by the spoonful. Again.
And I could just not keep making it, but when it is so good for so many things, it has kind of become a staple that I like to have around for the solution to all my problems. Well foodie ones at least.
I could also blame the fact that I have had this miniature bundt pan for a really long time and have yet to use it. Isn’t it the cutest? Aren’t those the cutest little bundt cakes you have ever seen? And who doesn’t like things better when they are miniature? It’s like you get to have a reasonable sized portion of the real thing, and it eliminates all temptations of eating too much, or all of it, or going back to it too many times. In theory at least.
But who needs anybody or anything to blame when this is the outcome?
Not only do these look so cute and taste delicious, with the perfect sweetness from the caramel, and slight hint of tahini, but with these as the ingredients, they end up being incredibly healthy as well. And especially when you consider that this is cake we are talking about.
They have no refined sugar, sweetened instead by the dates and maple syrup, and they are gluten free, thanks to the use of whole grain brown rice flour, whole grain oats and coconut. Not to mention, like always, they are vegan. And of course, contain tahini, which is a great source of calcium and protein.
Essentially what I am saying is that these are healthy cakes that are miniature, taste delicious and have tahini, while being incredibly easy to make. What’s not to love?
*Use this recipe for date caramel, or soak dates and puree until smooth.