HEALTH FOOD Chocolate cake

I make this when the brownie or chocolate cake cravings hits someone in the family.  It's fast and hard to mess up because of the low baking temperature.  And this is ALL HEALTH FOOD!

1 tsp butter or coconut oil for pan
18 dates (pitted, non-sweetened)
1 1/2 cups almonds (raw, natural, unsalted)
1/4 cup cocoa (unsweetened)
4 eggs
1/2 cup water
1/4 cup coconut oil (virgin, unrefined, organic if possible)
1 tsp almond extract
1 tsp vanilla
1/4 tsp sea salt

1.  Preheat oven to 300 F.  Line the bottom of a cake pan with parchment paper*.  Smear the paper with butter or coconut oil.

2.  Put all ingredients in blender.  Process until well mixed, thick and smooth or somewhat grainy, to taste (and depending on how well your gut tolerates little chunks of almond).  Stir with chopstick as needed and to get those last bits of cocoa off the sides.

3.  Pour into pan.  Bake for 45 minutes.  Makes 1 layer but this is enough for most uses.

* I use a round 8-inch cake pan and have made myself a template wedge to make the parchment paper circle really fast.  Just fold a squarish piece of paper 3 times around the center (like for making doilies or paper snowflakes), line up with the wedge, and cut the eighth of a circle on the outside of the wedge.  Unfold.