Delectable Paleo Israeli Date and Almond Cake – A Cinematic Dessert Experience

Allergens

Nuts (Almond)

Ingredients

• 1. 8 fresh Medjool dates, pitted and chopped 2. 1 cup raw almond flour 3. 1/4 cup unsweetened almond milk 4. 1/4 cup coconut oil, melted 5. 3 large eggs 6. 1/2 teaspoon baking soda 7. 1 teaspoon ground cinnamon 8. 1/2 teaspoon sea salt 9. 1 tablespoon honey 10. 1 teaspoon pure vanilla extract 11. 1/4 cup chopped almonds, for garnish

Instructions

1. Preheat your oven to 350°F (175°C). Lightly grease a 9 inch springform pan and line the bottom with parchment paper.
2. In a food processor, combine the chopped Medjool dates and almond flour. Pulse until the mixture forms a coarse dough.
3. Add the almond milk, melted coconut oil, eggs, baking soda, ground cinnamon, sea salt, honey, and vanilla extract. Process until well combined and smooth.
4. Pour the batter into the prepared springform pan, smoothing the top with a spatula. Sprinkle chopped almonds over the surface of the cake.
5. Bake for 30 35 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and allow the cake to cool completely before releasing it from the pan.
6. Slice into four portions, and plate each piece on an elegant serving dish. Garnish with additional chopped almonds if desired.

Chef’s Insight

The delicate balance of sweet and savory flavors in this recipe makes it a perfect dessert to end a Mediterranean-inspired meal.

Notes

This recipe can be easily doubled or halved to suit your needs.