INGREDIENTS:

• 6 egg whites

• 125 grams Xylitol

• 300 grams pitted dates, roughly chopped

• 300 grams natural almonds, roughly chopped

• 300 grams sugar free chocolate or carob chocolate broken into pieces

• Sugar free ice cream to serve

DIRECTIONS:

1. Heat oven to 170°C.
2. Grease and line the base of a 28cm spring form cake tin.
3. Whisk egg whites until stiff, gradually add Xylitol and continue to whisk until dissolved.
4. Process dates in a food processor and pulse, add almonds and pulse until they break down a little. Add chocolate and continue to pulse until the mixture resembles fine bread crumbs.
5. Transfer to a large bowl and gently fold in the beaten egg whites adding a little at a time. Spoon into cake tin and bake for 1 hour 20 minutes or until firm on the outer edge (it should be still moist NOT wet in the centre).
6. Cool in the pan
7. Cut into thin slices and serve with ice cream.