Paleo Vegan Pistachio + Date Loaf Cake

This yummy loaf is super simple, made completely in your food processor and is vegan, paleo and not too sweet. It has an awesome texture and is great for a snack of after dinner treat. 

Inspired by my fellow IG'er @amyspieceofcake who had these gorgeous medjool dates dipped in chocolate and pistachios on her feed and got me thinking what a yummy flavour combo dates, pistachios and chocolate is. I wanted to combine these flavours into a cake! 

So here is what my chocolate and pistachio dreams are made of! Enjoy! 

Pistachio + Date Loaf Cake     

1 1/2  cups Almond meal / almond flour 

1/2 cup Cacao powder 

1 1/2 teaspoons Baking powder

1/8 teaspoon of sea salt 

3 flax eggs * 

9 Medjool dates covered in 1/2 cup boiling water and pre-soaked for 30 minutes (reserve water) 

1/2 cup Reserved Date water 

1 cup pistachios 

2 Medjool dates sliced + 1/4 cup of pistachios chopped to decorate 

Pre-heat oven to 170 degree celsius / 340 degrees Fahrenheit and line a loaf tin with parchment paper. Set aside. 

In the bowl of your food processor add almond meal, cacao, baking soda and sea salt. Blitz to combine. Add dates, date water and flax mix. Process until smooth and well combined. Mix through 1 cup of pistachios. Pour mixture into lined tin and smooth the top. Sprinkle with chopped dates and pistachios. 

Bake for 30-35 minutes or until a skewer comes out clean. 

Let cool slightly in the tin and then transfer to a wire rack to cool completlye. Slice and Enjoy!