Today we’re making very fragrant and delicious cakes!

They do not contain gluten, sugar, oil, or flour, and are not baked. They consist of just a few ingredients and can be stored outside the refrigerator.

Yep!

I don’t even know what else to add to this list to make them more enticing.

The cakes consist of delicate pine nuts and pecans (which can be replaced with walnuts).

In my recipe, I use reduced fat coconut flakes to decrease, at least slightly, the caloric content of this dish. I lightly brown the pine nuts to give a slightly sweet flavor, but this can be skipped, leaving the recipe completely raw.

These cakes will fill the heart, or, more precisely, the stomachs of both children and adults.

Because they can be easily stored, these cakes can be a great sweet snack at school or during lunch breaks.

Beautiful, moderately sweet, and very mouth-watering!

I guarantee everyone will like it! Ready? Set?

Let’s go cooking!

We will need: (6 large cakes)

For the chocolate layer

1 1/2 cups (360 ml) pecans (can be replaced with walnuts)

1/2 cup coconut flakes (I use reduced fat ones.)

1/2 cup sugar-free cocoa powder

6 large, soft dates

For a light layer

2/3 cup pine nuts + a bit for decoration

1 Tbsp. coconut flakes

Grind the pecans and coconut flakes.

Add the cocoa powder to them.

Add the dates.

I advise roasting (165C / 325F about 10 minutes) the pine nuts, but it is not necessary – the recipe can be left completely raw.

For the shape, I use a large silicone ice cube mold, but you can take absolutely anything that is available. Pour a very few pine nuts in the bottom of it.