Espresso Date Loaf
Soft, sticky and beautifully indulgent. High quality coffee, activated nuts, and gorgeous gooey medjool dates come together to make this beautiful loaf.
The dates offer natural sweetness along with fibre, potassium, and magnesium; supporting steady blood glucose and energy.
We always choose activated nuts in place of conventional for their improved digestibility and enhanced mineral absorption, making their nourishing fats and proteins more readily available to the body.
Freshly milled spelt flour contributes gentle structure and slow-release carbohydrates for satiety and grounded energy.
Finished with freshly whipped cream, a dusting of cacao, and a scattering of chopped nuts, each slice delivers a balance of flavour and nourishment, perfect for a quiet afternoon or a nourishing treat.
We used Medjool dates, activated nuts, and locally roasted coffee beans from Part & Parcel.
Use code ALICIA20 for $20 off your first order.
Ingredients
200g Medjool dates, pitted and chopped
120ml freshly brewed coffee (4 standard shots)
100g grass-fed butter, softened
2–3 tbsp raw honey (or maple syrup)
2 pasture raised eggs
1 tsp vanilla extract
150g fresh spelt flour
50g finely ground activated nuts
½ tsp baking soda
½ tsp Celtic sea salt
50–70g coarsely chopped activated nuts
For Topping:
250ml pure cream
Cacao powder, for dusting
Additional chopped activated nuts
Method
Preheat oven to 170°C and line a loaf tin with baking paper or butter.
Add the chopped dates to a small bowl and pour over the brewed coffee. Set aside for 15–20 minutes, allowing the dates to soften and absorb the flavour.
In a large mixing bowl, cream together the butter and honey until light and smooth. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir through the vanilla.
In a separate bowl, combine the spelt flour, ground nuts, baking soda, and salt. Fold this gently into the wet mixture, taking care not to overmix.
Add the soaked dates along with any remaining coffee from the bowl, then stir through the chopped nuts.
Spoon the mixture into the prepared loaf tin, smoothing the surface evenly. Bake for 40–50 minutes, or until the top is golden and a skewer inserted into the centre comes out clean.
Allow the loaf to rest in the tin for 10 minutes before transferring to a wire rack to cool.
Once cool, garnish with freshly whipped cream, a light dusting of cacao powder and a scattering of chopped activated nuts.
Enjoy!
