From the December/January 2020 issue
Prep Time: 30 mins plus resting time
Cook time: 30 mins
Servings: 7


For the Cakes:

  • 1 cup pitted dates
  • 3/4 cup hot brewed coffee
  • 1/2 cup cashew butter
  • 2 tsp raw honey
  • 2 tsp pure vanilla extract
  • 1 TBSP apple cider vinegar
  • 1 tsp baking soda
  • 1/4 cup coconut flour
  • 1/4 cup arrowroot starch/flour
  • 1/4 tsp sea salt

For the Sauce:

  • 1/2 cup pitted dates
  • 1/4 cup hot brewed coffee
  • 3/4 cup canned coconut milk (shake well before measuring)
  • 1-1/2 tsp pure vanilla extract
  • 1/4 tsp sea salt


  1.  Place the dates in a high-speed blender or food processor along with the coffee. Let stand for 30 minutes. Meanwhile, preheat the oven to 350ºF and generously grease 7 cups of a muffin tin (or line with paper liners).
  2. Make the cakes: To the food processor with the dates and coffee, add the cashew butter, honey, vanilla, vinegar, and baking soda. Blend well until smooth, scraping down the sides of the blender, as needed. Transfer to a bowl. Add the coconut flour, arrowroot starch and salt. Stir until well combined. Divide the batter among the prepared muffin cups. Bake until a toothpick inserted in the center of a cake comes out clean, 28-30 minutes. Cool in the pan for 10 minutes, then remove cakes from the pan to a wire rack to cool an additional 15 minutes.
  3. Meanwhile, make the sauce: Combine dates and coffee in a high-speed blender or food processor; let stand for 20 minutes. Add the coconut milk, vanilla and salt. Blend until smooth, thinning with additional milk, 1 tsp at a time, if needed to reach sauce consistency.
  4. To serve, place each cake on a small serving plate. Top with 1-2 tablespoons of the sauce and serve. Leftovers can be stored in an airtight container and warmed slightly before serving.