Banana and date cakes

These deliciously sweet cakes are full of energy and extremely cheap and easy to make! I came up with this recipe for my DofE walk so that I could have a delicious healthy snack while hiking, and it did the trick! :) I hope you enjoy them, I also think they would go well with coffee or afternoon tea - I will try this too sometime.

These are so sweet and taste like little cakes - but obviously so much healthier! Use as tea cakes or maybe you could press them flat and make them into cookies. 

Ingredients 

(Makes 12 mini cakes)

• 3 dates 
• 1 very mushy/ very ripe banana (I don't know if this is bad or good - but I put my banana in the freezer and then take it out and let it thaw, that makes it VERY mushy)
• 50g of oats 
• 4tbs of desiccated coconut 
• 2 tbs of nut butter (I used peanut butter) 
• Coconut oil for greasing 
• 1 tsp of baking powder
• Optional: 50g of flour (coconut flour or nut flour would work best but you can use normal flour as well) + 3 tbs of non-dairy milk (or if you happen to be a non-vegan who has stumbled on to the blog you can use normal milk)  
• Optional: 1 tsp of cinnamon (for a cinnamon banana and date cake) 

Method 

1. Pre heat the oven the 170 degrees celsius / Alternatively if you are a raw vegan then you can dehydrate these at the highest temperature that is allowed for raw vegans (for a raw vegan I think this is 43 degrees celsius) 
2. (For a more porridgy texture in the cake) Add all ingredients to a food processor and blend until desired consistency / (For a more flapjack texture) Add all ingredients EXCEPT the oats to the food processor, then stir in the oats 
3. Grease a mini cupcake mould baking tin (or a decorative biscuit tin - which is what I like to use) with coconut oil 
4. Press the cake dough into the tins and bake for 15- 20mins or until they have slightly risen and look more golden brown
5. Enjoy! :)