Caramelised Sesame Popcorn Cake

IMG_4228This dessert tastes so indulgent, it is almost hard to believe that it’s healthy! Made using organic sesame flour, it has a deliciously soft centre and is a perfect paired with choc-tahini sauce. For the sauce, we have also added mesquite powder which helps to create a caramel flavour, along with coconut oil which allows the sauce to set.

We have used organic popcorn to top the cake, which adds a great texture, however this is optional.

We hope you enjoy it! If you make any of our recipes to share via Instagram please tag us @healthsynergy #healthsynergy so we can see!




Makes 6-8 slices

1 cup almond meal, blanched
1/2 cup sesame flour
2.5 tbsp mesquite powder
Pinch vanilla bean powder
1 tsp baking powder
2 tbsp coconut oil
1 tbsp coconut nectar
1/2 tbsp hulled tahini
6 medjool dates*
2 organic free range eggs, separated
1 cup coconut milk

*Soak in warm water for a few minutes

Chocolate sauce

3 tbsp cacao powder
2 tbsp coconut nectar
1/2 tbsp mesquite powder, optional
1 tbsp hulled tahini
1 tsp coconut oil, melted
3-4 tbsp warm water 


  1. Preheat oven to 175 degrees celsius
  2. Combine all dry ingredients in a large mixing bowl and whisk together
  3. Then, combine dates, egg yolks, tahini and milk in a high power blender (we use a vitamix) and blend until smooth
  4. Pour into the dry mixture, mix well and then add melted coconut oil and coconut nectar
  5. Whisk egg whites until firm peaks form and then gently fold into the mixture
  6. Grease baking tin (add size) and then scoop in the mixture, spreading evenly
  7. Place in the oven and bake for approx. 20-25 minutes
  8. Allow to cool for 20-30 minutes before removing from tin
  9. To make chocolate sauce, simply combine all ingredients in a small mixing bowl and mix until smooth
  10. Remove cake from tin and gently drizzle chocolate sauce, allowing the sauce to run over the edge
  11. Top with organic popcorn (optional), serve and enjoy