Say goodbye to the Halloween sugar rush and hello to this healthy Marble Cake topped off with spooky banana ghosts! This recipe has no added sugar and instead is sweetened with natural maple syrup or stevia. Covered in a decadent ganache whipped up with dark chocolate and coconut cream, this delicious dessert will fill all the hungry tums, and be a feast for your eyes too.
Marble Cupcakes with Banana Ghosts
healthy treats, snacks
Dietary: Veg, NF, DF
1 cup (140g) wholemeal spelt flour
¼ cup (30g) arrowroot
1 tsp baking powder
¼ tsp baking soda
Pinch sea salt
½ cup (125ml) coconut milk
½ cup (125ml) maple syrup
1 tsp (5ml) vanilla extract
2 tbs (40ml) coconut oil, melted
1 tbs (8g) cacao powder
1 cup (240g) soft Medjool dates, pitted
1/2 cup (125ml) boiling water
1 tbs (20ml) coconut oil, melted
1 tbs (20ml) coconut cream
2 tbs (16g) cacao powder
1 tbs (8g) carob powder
1 tbs (20ml) maple syrup
1 tsp (5ml) vanilla extract or powder
50g dark chocolate (>70%), melted
4 small lady-finger bananas, peeled and cut in thirds and sliced
CHOC DATE FROSTING:
Preheat oven to 170°C and line a mini muffin tray with cupcake holders.
Place all ingredients except for the cacao into a food processor and process until well combined.
Divide batter into two equal parts.
Mix cacao powder into one part.
Place 1 tbs of each batter into each cupcake holder.
Bake for 15 mins or until a cake tester comes out clean.
CHOC DATE FROSTING:
Place dates in a small bowl. Cover with boiling water. Add coconut oil. Allow to sit for at least 10 mins.
Once the dates are soft, place the mixture in the blender bowl and add remaining ingredients.
Process until it reaches a smooth consistency.
Refrigerate for at least an hour before using it on cupcakes.
Frost the cupcakes with a bit of choc date frosting and top with banana slices.
Using a wooden skewer, dip into the leftover melted chocolate and paint “spooky faces onto the bananas.
Place cupcakes in the fridge until chocolate has set, approx. 5 mins.
Serving and storing leftovers: Serve immediately. Store in an airtight container in the fridge for up to 1 week or freeze for up to 4 months.
- For a gluten-free version swap spelt flour for buckwheat flour.
- It’s easier if the bananas are on the greener side and not too ripe.
- Place the cacao and plain batter into 2 sauce bottles and pipe into the cupcake holders for a quicker and less messy job.