300g very good quality dark chocolate, melted
250g unsalted butter or coconut oil
150g coconut or muscovado sugar
50g almond meal
160g pitted medjool dates or 180g pitted prunes
6 free range eggs
Pinch of sea salt
10 fresh cherries (if out of season, replace with raspberries)
Preheat oven to 180degC. Line a 10 hole muffin case with paper cases.
Add chocolate, butter, sugar, almond meal and dates to a food processor. Add eggs and salt and blend until smooth. Fill paper cases with batter and place a cherry on top of each cake.
Bake for 18 minutes or until they are still a little squishy in the centre. They will continue to cook ever so slightly as they are cooling. Remove from the oven and leave to cool in the tin. Serve dusted with icing sugar if desired.
Cakes will keep in an airtight container in a cool dark place for up to 3 days and can be frozen for up to two months.