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Parve
Easy
2 Servings
Allergens 
2 Hours, 25 Minutes
Diets
Did you know that soaking dates and blending them creates a sticky sweet paste? Oh, how I love nature’s candy! All you need are a few minutes to bake the cake with the sticky date paste, then whip it together with yogurt and toppings. You’ll never know this dessert bowl is actually good for you.
6-7 pitted dates
1 and 1/2 cups (355 ml) purified water
1 tablespoon (15 ml) Gefen Honey
3 tablespoons (20 grams) Gefen Almond Flour (not meal)
1 tablespoon (11 grams) coconut flour
1/2 teaspoon baking powder
pinch of Tuscanini Fine Sea Salt or kosher salt
pinch of cinnamon
1 tablespoon (15 ml) coconut oil, melted
3 tablespoons (45 ml) Gefen Almond or coconut milk
1/2 teaspoon Gefen Vanilla Extract
1 egg
10 ounces (285 grams) yogurt or coconut yogurt, vanilla-flavored
1 banana, sliced
crushed nuts or granola [Ed. note: omit granola for Passover]
molasses
Soak the dates in purified water for one to two hours. Discard all of the water except one tablespoon (15 ml) after soaking. Blend the dates together with the honey to create a sticky paste. Set aside.
If making the cake in the microwave, only one large mug is needed. For the oven, use two ramekins and preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius). Spray the mug or ramekins with cooking spray.
Place the almond flour, coconut flour, baking powder, salt and cinnamon in the mug, and stir the ingredients to combine.
In a separate bowl, mix the oil, almond milk and vanilla.
Add the wet ingredients to the dry flour mixture, stirring to combine. Add the sticky date paste and egg, and mix until thoroughly combined.
Microwave for 90 to 120 seconds, or bake for 20 to 25 minutes.
Slice the cake into pieces and divide into serving bowls. Top with a dollop of yogurt, sliced banana, nuts and drizzle with molasses.
Reprinted with permission from Nourishing Superfood Bowls by Lindsay Cotter, Page Street Publishing Co. 2018. Photo credit: Lindsay Cotter.
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