Cake: 

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Preparation:

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Muffins:

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1. Preheat oven to 180 degrees Celsius and greases a 12 muffin pan. ( I use my own spray bottle filled with olive oil these days and it works fine)

2. Mix the self raising flour, cacao, sweetener and mesquite if using in a large mixing bowl.

3. Add the rest of the ingredients to a high speed blender and blend until smooth and creamy then fold through the dry ingredients to create a thick mix. 

4. Spoon into the muffins pan and bake in the centre of the oven, no fan for 17 minutes. 

5. Remove and allow to cool for 10 minutes so that they will release easily from the pan. 

6. Continue to cool on a wire rack.

Frosting:

1. Add all ingredients except the cacao powder and protein powder to a high speed blender and blend until completely smooth and creamy then add the powders, blend until thick and smooth.

2. Spoon mixture into a piping bag and refrigerate for about 1/2 hour before piping onto the muffins. 

3. Serve immediately. 

4. Left overs store well in the fridge. 

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Enjoy! 💞

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NOTES & TIPS:

• I've used both Sugarless Stevia Organic and Raw Earth Sweetener Co Stevia & Monk Fruit and both work perfectly and taste great.  

• Alternative to mesquite are maca or ground cinnamon, but only use 1 tsp. 

• Butter and milk can be used if dairy free is not important to you. 

• Soak the dates and cashews for 1-2 hours in the 1/4 cup of warm water  (press them down into the water) before if you don't have a high speed blender