Healthy Chocolate Mini Cakes

These cakes are just perfect for when you need a little treat but you don't want to undo all the good work you've been putting in with sticking to wholesome foods and exercise. They're just the right size to have 2 with a cup of tea and feel satisfied. 

They're also conveniently grain-free, sugar-free, vegan, paleo (for those inclined) and a 100% delicious! It is a wonderful cake to have handy in the fridge (or even freezer) when people come over and they pair so nicely with a cup of coffee. That just gave me an idea. These cakes would taste even better with a shot of coffee added to the batter or even to the ganache. If you're a caffeine lover like me, maybe you can give it a try and let me know how you go?? Either way, you've got to make these healthy chocolate mini cakes. It has the tick of approval from the hubster...always a good honest reviewer of my baking. 

Recipe
makes 9 small cupcakes

Ingredients
1 small sweet potato (skin peeled)
1 medium banana
6 dates
1/2 cup almond meal (I made 1/4 cup almonds and 1/4 cup sunflowers seeds into a meal)
2-3 tablespoons water
1 tablespoon macadamia oil

for the ganache
1/4 cup cacao
1 tablespoon maple syrup
1-2 tablespoons water
chopped dates for garnish

Method
Preheat oven to 180 degrees celsius and prepare a small cupcake tin. Add all ingredients to food processor and mix on high until well combined. Fill cupcake tin and put into oven for 35-40 mins or until golden and firm(ish). Meanwhile, prepare the ganache. Add cacao, syrup and water together and mix with a fork. You want a ganache texture so add more water if it is too thick or add more cacao if it is too runny. When cakes are done remove from oven and let cool. Smear with chocolate ganache and top with chopped date. Done! Enjoy!