Date

pitted dates (120 g) • dried prunes (60 g) • hot water (240 ml) • large eggs • salt • almond flour (110 g) • coconut flour (30 g) • ground cinnamon (optional) • vanilla extract (optional) • baking powder (15 g) • as needed, oil and rice flour for greasing the pan • apricot puree (450 g) •

coconut milk (240 grams) • coconut oil (50 grams) • eggs • agave syrup (60 grams) • pitted dates (120 grams) • almond flour (130 grams) • unsweetened shredded coconut (130 grams) • Vanilla • psyllium husk (20 grams) • salt • baking powder (15 grams)

unsweetened shredded coconut (about 150 grams) • pitted dates (about 80–90 grams)

For the Crust • pitted dates (about 220 grams) • almonds (about 120 grams) • pecans (about 120 grams) • salt • For the Vegan Coffee Panna Cotta • cashews, soaked (about 130 grams) • soy or coconut milk (about 150 grams) • agave syrup (about 60 grams) • vanilla bean • brewed coffee (about 40 grams) • salt •

type 1 flour (about 250 grams) • almond flour (about 30 grams) • unsweetened cocoa powder (about 20 grams) • large egg • sunflower oil (about 70 grams) • Juice of 2 oranges • dry white wine (such as Pignoletto) • medium dates, pitted and chopped • baking powder (about 8 grams) • Dark chocolate 70% (as needed, for coating) • Almond flour (as needed, for decorating) • Ground cinnamon (as needed)