'Caramel' date cake - gluten-free refined sugar-free

100g butter at room temp

250g pitted dates (around 300g dates with stones)

200g ground almonds

20g coconut flour

Pinch of salt

1 ¼  tsp bicarb soda

½ tsp ground nutmeg
3 eggs

Crème fraiche or yoghurt ‘brassé’ to serve

Oven 170*C, line a brownie pan with greaseproof paper

Soak dates in 200ml boiling water for 10 minutes. Put in food processer and blend till smooth. Add in all other ingredients and blend till well combined. Spread evenly in brownie pan.

Bake for 35 minutes and then cover with baking paper to prevent it going too brown and cook for another 20 minutes till skewer comes out clean. 

Enjoy!
Thanks to the Hemsley goddesses for the inspiration!