Paleo Cherry and Coconut Cakes

Yield: 9 cakes

Ingredients for the dough:

1/2 cup mashed sweet potatoes

1 cup almond flour

3/4 cup maple syrup

1 small free-range egg

Ingredients for the cherry jam and decoration:

6 cups cherries, pitted and chopped

1 cup honey

1 tablespoon lemon juice

1 cup desiccated coconut

9 cherries to top the cakes


In a large bowl, sieve in the almond flour, add the mashed sweet potato and maple syrup. Mix well using your hands. Add the egg and continue mixing all the ingredients together until you get a consistent dough. If the mixture is too wet, add 1-3 tablespoons of almond flour.

Using a tablespoon, scoop to form the dough into golf-sized balls. Press down gently in the center of the cake with your knuckle to make the hole for the cherry. Place the mini cakes on a baking sheet, leaving about 1/2 inch between them. Bake for about 10 minutes at 350 degrees F, then grill the top for about 3 minutes until golden brown. Let them cool.

While the cakes are cooling, make your cherry jam! Place the cherries in a large saucepan. Use the back of a wooden spoon to crush the cherries to release their juices. Add the lemon juice and place over low heat. Cook, stirring occasionally for 5 minutes, or until the cherries are tender. Add the honey and cook, stirring for 10-15 minutes or until sugar dissolves. Then turn the heat to high and bring to a rolling boil. Cook for 4 minutes more and remove from heat. Set aside for 5 minutes. Dip the mini cakes into the cherry jam, then roll in the coconut. Top each cake with a cherry and enjoy.

Recipe Credit: Lau Sunday Cooks