Ingredients
GF, RSF, VEG, PALEO 
1 hr 
10 large / 20 small serves - 250g pitted medjool dates
- 270ml coconut cream
- 1½ tsp vanilla powder (or extract)
- 4 eggs, lightly whisked
- Zest of 2 oranges
- 3½ cups almond meal
- 1 tsp baking powder
- Pinch of salt
- ¾ cup raspberries (I use frozen raspberries)
Method
- Pre-heat your oven to 180 degrees celcius.
- Add the dates, coconut cream and vanilla to a food processor and process until really smooth. This will take a few minutes.
- Pour the date mixture into a large mixing bowl and add the eggs and orange zest.
- Then fold through the almond meal, baking powder and a small pinch of salt.
- Pour the mixture into a paper lined loaf pan.
- Press the raspberries into the top of the mixture.
- Place in the oven and cook for 45 minutes.
- Remove pan from the oven and let cool for 15-20 minutes before slicing. Enjoy!
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