1. 1. Pour your plant based milk into a measuring cup, add the flaxseeds and set aside.
2. Add the coffee powder to a mug and sitr in some boiling water until dissolved.
3. In a mixing bowl, cream together the tahini and coconut sugar.
4. Stir in the ground almonds and baking powder.
5. Pour the batter into a cake pan and bake for 30 minutes at 160C in a preaheated oven.
6. Pour some boiling water over the dates until soft enough to mash with a fork.
7. Allow the cake to cool before covering with the dates and walnuts.
8. Enjoy with a nice cuppa :)

Recipe and Photography by Nav Juty