Moroccan Delight: Vegan Date Palm Cake with Spiced Cashew Cream

Allergens

Tree Nuts (Almonds, Cashews)

Ingredients

• 1 cup Medjool dates, pitted
• 1/2 cup Almond flour
• 1/4 cup Coconut oil
• 1/4 cup Agave nectar
• 1 tsp Ground cinnamon
• 1/4 tsp Ground nutmeg
• 1/2 cup Cashews, soaked overnight
• 1/4 cup Almond milk
• 1/2 tsp Vanilla extract
• 1/4 tsp Ground ginger
• 1/4 tsp Ground cardamom
• A pinch of Salt
• Toasted almond flakes, for garnish

Instructions

1. Preheat your oven to 350°F (175°C). Grease and line an 8 inch (20 cm) cake pan with parchment paper. In a food processor, combine the dates, almond flour, coconut oil, agave nectar, cinnamon, nutmeg, and salt. Process until a sticky dough forms. Transfer the mixture to the prepared cake pan and press it down firmly into an even layer. Bake for 20 25 minutes or until golden brown. Allow the cake to cool in the pan. In a high speed blender, combine the cashews, almond milk, vanilla extract, ginger, cardamom, and salt. Blend until smooth and creamy. Slice the Date Palm Cake into 4 equal pieces and serve with a dollop of Spiced Cashew Cream and a sprinkle of toasted almond flakes.

Chef’s Insight

The combination of dates and spices in this recipe harks back to ancient Moroccan desserts, making it not only a treat for your taste buds but also a historical experience.

Notes

Make sure to soak the cashews overnight for a smoother Spiced Cashew Cream.