Ingredients
450g hazelnut or almond flour
2 ripe bananas
2 eggs
4 fresh medjool dates, pitted
30g cacao powder
100ml maple syrup
60ml coconut oil
1/2 tsp baking powder
1/2 tsp baking soda
pinch of sea salt
chocolate sauce
2 tbsp coconut oil
3 tbsp cacao powder
4 tbsp maple syrup
Instructions
Preheat the oven to 175°C. In a mixing bowl, add hazelnut/almond flour, cacao powder, baking powder, baking soda and sea salt. Crack the eggs and whisk for about a minute in a second mixing bowl. Add coconut oil and maple syrup. Lightly mash the bananas and dates with a fork and mix with the wet ingredients. Add the dry ingredients to the wet ingredients and stir well to combine.
Grease a muffin pan with coconut oil and pour the batter into the baking form. Bake for about 25-30 minutes. Remove from the oven and allow to cool completely.
Add the chocolate sauce mixture – coconut oil, cacao powder and maple syrup – on top of the cakes and sprinkle with FLOOM chocolate granola to finish off.
