To finely chop the almonds, add them into the food processor and blend until they are well chopped up. You want them fine but not like a flour, you still want them to give the loaf some texture.
Add the rest of the ingredients and blend for 1 minutes until well combined. You may need to scrape down the sides to make sure all the ingredients are included. And, don’t over blend it, you still want some texture in the mix.
Line a small loaf tin with baking paper, leaving enough so it goes up the edges.
Pour the mixture into the pan, using a spatula to spread it evenly over the pan and into the edges.
Bake for 20 minutes, then remove from the oven and let cool for 5 minutes before removing the paper and cooling on a wire rack.
Slice into pieces and enjoy.
Store in an airtight container in the fridge for up to 5 days.
Serve warm or cold.
Serve as it is or topped with butter, cashew cream, or vanilla cream cheese.