Chocolate Almond Cake

This gluten-free, grain-free dessert is light, delicious and gluten-free. It's full of antioxidants from the cocoa powder and essential fatty acids from the almonds. High in protein and only slightly sweetened with a touch of honey, it is a great way to end a special meal.

1 cup raw almonds
1/4 cup pure cocoa powder
Pinch sea salt
1/4 cup raw, local honey
2 eggs at room temperature
6 tbsp organic butter, melted and slightly cooled, plus more to coat spring-form pan

Preheat the oven to 350F.

Coat the inside of a springform pan (8.5 inches in diameter) with butter.

Grind the almonds to a fine powder in a food processor. Add the cocoa powder and sea salt and mix until well combined. Transfer the almond mixture to a large mixing bowl. Add the honey, eggs and melted butter and mix with an electric mixer until well combined. Pour into the springform pan and smooth into an even layer.

Transfer the tarte to the oven and bake for 12 to 14 minutes, until baked through and slightly puffed. Do not over-bake. The center may still be slightly shiny, but as long as a toothpick inserted into the middle comes out clean, it's done.

Cool it completely to room temperature before removing from the pan. Serve immediately or cover until ready to eat.