Paleo Cherry Shortcake

For the Vegan Date Caramel Sauce: Soak 8 pitted dates in hot water for 15 minutes. Dispose of the water and blend the soaked dates together with 1/4 cup milk, 1 tsp vanilla extract, a pinch of sea salt, and 2 tbsp maple syrup. You will need to scrape down the mixer from the side of the blender multiple times until the caramel is smooth. Add more milk if the mixer is too thick. Refrigerate for up to two weeks!

For the Paleo Cherry Shortcake: Preheat oven to 350° F. Spray two mini 6” cast iron skillets or two 6” cake pans with nonstick spray. Whisk together eggs, coconut oil, maple syrup, and vanilla until smooth. Stir in the almond flour and baking powder until smooth and completely combined. Equally distribute the batter into both cast iron skillets and bake in the oven for 15-18 minutes. Let the shortcakes cool a little before slicing and topping with a scoop of dairy-free vanilla ice cream, coconut whipped cream, or your favorite vanilla yogurt, a small handful of chopped cherries, and a drizzle of the homemade vegan date caramel sauce.