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Chocilate coated mini cakes with dates, banana, apple, cardamom and pine nuts

Mini "Anthill" Cakes with Dates, Banana and Cardamom

Sweet, buttery and crumbly, these chocolate coated mini cakes with dates, banana, apple, cardamom and pine nuts make a delicious treat for your morning cup of tea or coffee!
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Prep Time 30 minutes
Cook Time 30 minutes

Ingredients
  

  • 125 g butter divided
  • 100 g sour cream
  • 200 g flour
  • 1/3 tsp salt
  • 250 g medjool dates pitted
  • 1 banana
  • 1/2 apple cut into small cubes
  • 2 tsp ground cardamom
  • 1 tbsp roasted pine nuts
  • 200g milk chocolate
  • a splash of milk

Instructions
 

For the dough:

  • Melt 100g butter in a sauce pot until liquid.
  • Combine the melted butter with 200g flour, 100g sour cream and 1/3 tsp salt.
  • Spread the dough on a baking tray in an even layer about 7mm thick.
  • Bake in the preheated oven at 190C for 10-15 minutes until browned on the bottom.
  • Flip and bake for another 10 minutes.
  • The dough is ready when its hardened and breaks easily.
  • Remove from the oven and let cool, then break into smaller parts.
  • Place the dough parts into a zip lock and beat with a meat tenderizer. Crush into different sized pieces from slightly bigger one to almost dust. Transfer to a large mixing bowl.

For the cake:

  • Take 25g butter out of the fridge and leave at room temperature to soften.
  • Blitz medjool dates and the banana to a smooth paste using a hand blender.
  • Add the paste, diced apple, 2 tsp ground cardamom and 1 tbsp roasted pine nuts to the bowl with dough crumbs.
  • Mix with your hands to incorporate all ingredients into a crumbly mixture.
  • Form balls approximately 3cm in diameter.

For the coating:

  • Melt 200g milk chocolate in a sauce pan (you can use the one from butter).
  • Add splash of milk and stir.
  • Once the chocolate fully dissolves, check for consistency and add more milk if too thick.

To finish:

  • Use tongs to dip the mini cake balls into the chocolate sauce.
  • Arrange on a plate in a single layer and fill any gaps in the coating with a silicon brush.
  • Refrigerate for 2 hours before serving.

Notes

  • This version skips sugar because the sweetness from medjool dates, banana, cardamom and the chocolate coating is plenty.
  • You can save yourself some hassle by molding the cake into a mound and pouring the chocolate sauce over. Refrigerate and slice when ready to enjoy.
  • The cake can last in the fridge for 3-4 days.