Vegan Hazelnut and Date Cake

Ingredients:

250 g pitted dates (medjool/medjoul dates work best)
360ml vegan milk (e.g. coconut)
1 grated apple
¼ cup tahini (sesame paste)
1 teaspoon of vanilla extract
2 cups oat flour (ground oats)
¾ cup (75 g) ground hazelnuts
2 teaspoons ground cinnamon
1 ½ tsp baking powder
¼ teaspoon of salt

Directions:

1. Heat the milk in a saucepan over medium heat until boiling. At that time, remove the pits of the dates, put the dates in a bowl, cover with milk and soak for 10 minutes.
2. Grate the apple.
3. Using a food processor, blend the dates and milk mixture, tahini (sesame paste) and vanilla until smooth and creamy. Heat the oven to 180 degrees. Line a square baking dish with baking paper.
4. In a large bowl, mix well the date mass, grated apple, ground hazelnuts, oat flour, cinnamon, baking powder and salt.
5. Pour the batter into the baking dish and spread evenly; smooth the top; sprinkle with chopped hazelnuts.
6. Bake for 35-40 minutes.
7. Allow the cake to cool completely, then cut it into squares or triangles. Delicious!
Recipe: elavegan.com