Blueberry and currant mini sponge cakes 🫐🍒

I used a very ripe banana. I cooked the apple in the microwave and mashed it. The pistachios were ground pistachios that I had left over. The flour was Shar pastry flour There is no date paste because the fruits provided enough sweetness.

Beat the eggs with the other liquids and the lemon zest and ginger.

Coat the currants and blueberries with a little oatmeal and set aside to add at the end.

Mix the flours with the raising agent and combine with the liquids.

Add the blueberries and currants and the handful of nibs.

Pour into the molds previously greased with coconut oil.

Bake 1/2 hour at 180°.

When cool unmold and decorate with a little melted chocolate, healthy raspberry jam and more fruit.

Enjoy!!! They are very tender and taste delicious 😍😍🤤🤤😍🤤😍🤤😍🤤.