Raw Caramel Cake Recipe
This truly decadent Raw Caramel Cake will be a conversation starter at any party. What can I say except traditional caramel slice ..... eat you heart out. This cake is dense and is loaded full of nutrients and its better for you on so many levels than its traditional counterpart. Though you won’t want too much. This decadent cake lasts well in the freezer.
Dairy Free, Gluten Free, Sugar Free, Egg Free, Raw, Vegan
2 cups cashews soaked in water for at least 30 minutes
2 cups dried dates soaked in water for at least 30 minutes
2 cups coconut
2 teaspoons vanilla
1 cup coconut oil softened
2 cups dates soaked for 30 min then drained (keep the date water)
1 cup almond butter
1 cup maple syrup
2 teaspoons vanilla
1/2 cup desiccated coconut
200g Raw Chocolate (depending how thick you want the chocolate)
Drain the dates. Drain and rinse the cashews and process all the ingredients until you produce a fine crumble. Press this into a spring formed cake tin with baking paper and freeze while you are preparing the middle. This will be enough time for the base to firm up.
Drain the dates and keep the date water. Blend all ingredients until smooth. Add some date water if it’s required but remember the texture still needs to stay thick. Spread on base and place in freezer while you are preparing the topping.
Place back in the fridge. When chocolate is set cut with warm knife by running it under hot water. This will stop the chocolate from splintering. Store in freezer.
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