Heavenly Vegan Israeli Date Honey Torte with Walnut Crumble

Allergens

Nuts (walnuts)

Ingredients

• 1 1/2 cups pitted Medjool dates, chopped
• 1 cup walnuts, roughly chopped
• 1/2 cup almond flour
• 1/4 cup coconut oil, melted
• 3 tbsp date honey or agave nectar
• 2 tbsp coconut sugar
• 1 tsp ground cinnamon
• 1/2 tsp sea salt
• 1/2 tsp pure vanilla extract
• 1/4 cup unsweetened almond milk

Instructions

1. Preheat oven to 350°F (175°C). Line an 8 inch springform pan with parchment paper. Set aside.
2. In a medium bowl, combine the chopped dates and date honey. Microwave in 30 second intervals until the mixture becomes a thick paste.
3. In another bowl, mix the almond flour, coconut sugar, ground cinnamon, sea salt, and vanilla extract. Add the melted coconut oil and almond milk. Stir until well combined.
4. Reserve 1/2 cup of the walnuts for later use. Combine the remaining walnuts with the date mixture and press it into the prepared springform pan evenly, forming a crust layer.
5. Bake the crust in the preheated oven for 8 minutes. Remove from the oven and let it cool.
6. In a food processor, pulse the reserved 1/2 cup of walnuts until coarsely chopped. Add the almond flour mixture and pulse a few times to combine. Spread this mixture evenly over the cooled crust layer.
7. Bake for an additional 15 minutes or until golden brown. Remove from the oven and let it cool completely.
8. Drizzle the remaining date honey on top of the cooled torte, allowing it to drip down the sides for a dramatic presentation.
9. For an elegant touch, garnish with a few whole walnuts and a sprig of mint before serving.

Chef’s Insight

The combination of caramelized dates and nutty walnut crumble creates an irresistible texture contrast in this vegan dessert.

Notes

This dessert is gluten-free and dairy-free.