Inspired living

Date Cakes with Tahini Caramel

Date Cakes with Tahini Caramel

Date Cakes with Tahini Caramel

A lovely, nutrient-rich dessert using the sweetness of dates to replace sugar.

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
  • Pinch salt
  • Yoghurt or cream, to serve
  1. Preheat oven to 180°C and grease 6-hole muffin tin.
  2. Soak dates in 200mL of boiling water for 10 mins.
  3. Drain and place liquid in food processor, setting dates aside.
  4. Add butter and almond meal and blitz until smooth.
  5. Add eggs, salt and spices, blitzing again to combine.
  6. Combine the coconut flour and bicarb and add to mixture, blitzing again until combined.
  7. Chop soaked dates and stir though mixture.
  8. Divide mixture between holes of muffin tin and place in oven for 20–25 mins, or until an inserted skewer comes out clean.
  9. To make sauce, combine all ingredients in small saucepan over low heat, whisking to combine.
  10. When ready to serve, pour over sauce and add yoghurt or cream as desired.


Meg Thompson

Meg Thompson is a practising naturopath, cook, mother, writer and passionate wholefood enthusiast based in Melbourne. Meg’s interest in health, food and the role of food as medicine has shaped her career and lifestyle. Following an early career in psychology and education, she completed studies in naturopathy, nutrition and herbal medicine and now runs a successful clinical practice. Meg works from a philosophy that food is much more than something to fill our bellies, but a source of nourishment, deliciousness, education, ritual and celebration, best shared with those we love.