• Preheat the oven to 350℉. Line a 6 inch round cake pan with parchment paper.
• Remove the pits from your dates. Soak them in warm water for 20 minutes and then drain them, discarding the water.
• Add the dates, cream cheese, cottage cheese, eggs, vanilla, arrowroot powder and salt to your mini food processor and pulse until smooth.
• Please Note: If you prefer a sweeter cake, also add into the food processor 1/4 cup granulated sweetener of choice.
• Pour the batter into a 6 inch cake pan, tap it on the counter a few times and bake for 35 minutes or until set in the middle. Let it set in the pan for 10 minutes, then transfer to a wire rack to cool for 30 minutes. Place the cake in your fridge for at least 4 hours or overnight.

Optional Chocolate Ganache:

• In a mini pot melt your chocolate chips until smooth. Transfer to a small bowl and add in the heavy cream. QUICKLY, whisk the two together vigorously until thick and smooth. Spread it out evenly on the chilled cake, top with flaky salt and refrigerate for at least 30 minutes prior to serving.