For the cake

1. Prepare a 16oz. microwave safe dish by oiling with a dab of coconut oil. Set aside.
2. Drop all ingredients in a small bowl and mixing until fully incorporated.
3. Press mixture into prepare dish and even out with fork. Place in the microwave and cook for 3 1/2 – 4 minutes. You’ll know when it’s done when it rises slightly, is harder to the touch, and pulls away from the sides of the dish.
4. Allow to rest for 1 minute before tipping over onto a plate [or leave in the dish like the picture above]

Makes 1 breakfast bake.

For the nut butter

1. Add the almonds + coconut oil to your food processor and process until drippy, scraping the bowl as needed. This should take between 6-8 minutes.
2. Scrape out the almond butter into a bowl.
3. Add coconut to the food processor and process until drippy. This should take about 5 minutes.
4. Add almond butter back in with the coconut butter and process until combined and smooth. This should take about 2 minutes.
5. Add in vanilla, cinnamon + salt.
6. Process and scrape as needed, until well combined and drippy.