Walnut Cake with Carmel Sauce - Enjoying Healthy Foods

The Ingredients:
For the Carmel Sauce -
12-14 Medjool Dates, pitted
6 TBSP canned Coconut Milk
3 TBSP water
1 tsp vanilla
pinch of salt
For the Walnut Cake -
1 1/2 cup Walnuts
3/4 cup Almond Flour/Meal
1/4 cup melted Coconut Oil
1 egg whisked
1 TBSP Raw Honey
1 tsp vanilla
1/2 tsp baking soda
1/2 tsp baking powder
pinch of salt
The Directions:
Preheat your oven to 375 degrees.
Add your walnuts to a food processor and blend until you get more of a meal or flour, then add your melted coconut oil, raw honey and vanilla until you get a very delicious pecan butter. Add that walnut butter to a large bowl then add your almond flour/meal, baking soda and powder and salt, then add your egg and whisk all ingredients together.
Grease a 8×8 or 9×9 glass pan with coconut oil and then add your crust ingredients to the pan and use a spoon to spread out evenly. Put in oven and bake for around 20-25 minutes or until middle is cooked completely through. Use the toothpick method to test it.
While the cake bakes, lightly clean out your food processor, then add your softened dates (see below).
Turn on until dates have broken down (less than a minute) then add your coconut milk tablespoon by tablespoon to the dates while the food processor is still running. Taste the carmel and check if you need to add water or more vanilla. Since you use the water and vanilla to soften the dates, you may not need more. Add a pinch of salt and process until you get a caramel.
Once your crust is done baking, let cool for about 10-15 minutes. Top caramel over crust using a spoon to smooth out. Put in fridge for 30 minutes to an hour to set. ENJOY!!!
How to make dates soft:
Cut dates in half and take out pit. Add dates into a glass microwave safe bowl. Add a splash of water (maybe a TBSP) and vanilla. Microwave for 5 minutes.