Heat the oven to 350°F. Spread the almonds in an even layer on a baking sheet. Toast for 10-14 minutes, until golden. Stir halfway through. Let cool completely.

Meanwhile, combine the flax and water in a measuring cup or small bowl. Let the mixture sit for at least 5 minutes.

When the flax mixture is congealed, stir in the maple syrup and vanilla.

After the almonds are out, reduce the oven temperature to 300°F. Line a 9-inch cake pane with parchment.

Reserve ⅓ cup of the toasted almonds.

Process the remaining 2 cups until finely ground, approximately 30 seconds.

Add the chocolate. Pulse until the chocolate is finely ground, approximately 60 pulses.

Add the date sugar and salt. Process until well combined.

With the machine running, pour in the flax mixture. Process until the batter is smooth.

Spread the batter into the prepared pan.

Top with the reserved ⅓ cup of almonds.

Bake 45-50 minutes, until the center is firm. Let cool 30 minutes on a wire rack. Once cooled, run a knife around the edges. Then invert onto the wire rack. Remove the parchment. Then reinvert onto a plate.

Serve warm or room temperature. Enjoy!