This is a good dessert to serve with a strawberry or blueberry sauce. The almonds may be replaced with walnuts or pecans. The cake will store longer if the almonds are dehydrated after soaking. This cake looks great with a fresh fruit garnish.

INGREDIENTS | SERVES 4

• 2 cups almonds, soaked
• ½ cup cashews, soaked
• 1 cup dates
• ½ teaspoon salt
• 4 tablespoons agave nectar
• 3 tablespoons lemon juice
• ½ teaspoon lemon zest

1. In a food processor, process the almonds, dates, and salt until well mixed into a batter.

2. Form the batter into a round cake shape.

3. To make the icing, blend together the cashews, agave nectar, lemon juice, and lemon zest until smooth. Spread the sauce over the cake.

4. Freeze the cake for 1 hour to help the sauce set. At this point it is ready to be served.

PER SERVING:

Calories: 657 | Fat: 43 g | Protein: 19 g | Sodium: 295 mg | Fiber: 13 g