Cake:

• 1 1/2 cups packed almond meal
• 1/2 cup cocoa powder
• 1/2 teaspoon baking soda
• 1 teaspoon sea salt
• 1 1/2 cups packed pitted dates
• 1/2 cup filtered water
• 3 pastured eggs
• 3 tablespoons coconut oil
• 2 teaspoons vanilla
• ½ cup chopped walnuts (optional)

Compote:

• 1 bag frozen raspberries
• Pinch of sea salt

Coconut Cream:

• 1 can organic, full-fat coconut milk, refrigerated overnight
• Touch of stevia

1. Preheat oven to 325 degrees.
2. Mix dry ingredients in a bowl and set aside.
3. Blend dates and water in blender until smooth paste forms.
4. Mix date paste with other wet ingredients until smooth.
5. Add the wet ingredients to the dry and stir until smooth.
6. Grease an 8″ round cake pan with coconut oil and pour in batter.
7. Bake for 25-30 minutes or until a toothpick comes out clean.
8. While cake is baking, heat frozen raspberries in stainless steel pan with a pinch of salt. Reduce sauce to desired consistency.
9. Make coconut cream. Coconut cream is simply the “cream” that separates from the water and rises to the top when a can of coconut milk is refrigerated. Mix in a touch of stevia and sea salt to taste.
10. Once cake is baked, allow to cool and set.
11. Slice cake and serve with compote and coconut cream (or real heavy whipped cream).