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Preheat your oven to 180°C. Line a 23 cm pan with parchment paper on the bottom and sides, then lightly grease with cooking spray. Set aside.
Place dates in a bowl and cover with boiling water. Let them soak for 5 minutes to soften.
Drain the dates through a sieve, discarding the water.
In a food processor or blender, combine the soaked dates with maple syrup, peanut butter, and almond milk. Process on medium-high speed until smooth.
Add the remaining dry ingredients and blend again until a thick, smooth batter forms. Scrape down any batter sticking to the sides or blade.
Transfer the batter into the prepared pan and sprinkle a few sliced almonds on top.
Bake for 55–65 minutes at 180°C. After 30 minutes, cover the top with foil to prevent over-browning.
Check doneness by inserting a toothpick into the center. It should come out clean or with a few crumbs. If wet, bake a bit longer.
Let the cake cool for 10 minutes in the pan. Run a knife around the edge, then carefully remove the springform. Transfer the cake to a cooling rack.
Melt dark chocolate over the top and allow the cake to cool completely for 2 hours before slicing.