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Raw Salted Caramel & Almond Cake

Ingredients:

(This paleo-friendly cake is sugar, dairy, gluten and egg-free).

Base:

  • 6 fresh soft dates, seeded
  • 3/4 cup almond meal
  • 1 tbsp coconut oil, melted
  • 2 tbsp raw cacao powder
  • 1 tbsp filtered water
  • a pinch Himalayan salt

  • Almond Salted Caramel:

  • 6 fresh soft dates, seeded
  • 2tbsp warm filtered water
  • 2 tbsp coconut oil, melted
  • 1/2 tsp Himalayan salt
  • 1/2 tsp vanilla powder or essence
  • 1 tbsp maple syrup or coconut nectar
  • 3/4 cup almonds

  • Chocolate Layer:

  • 1 & 1/2 cups raw cashews (soaked for 6-8 hours)
  • 1/3 cup filtered water
  • 1/2 cup coconut oil, melted
  • 1/2 cup maple syrup or coconut nectar
  • 1/2 cup raw cacao powder

  • Top Layer:

  • 1/2 cup almonds, finely chopped
  • 1/2 cup raw cacao nibs


  • Method:

    1. Soak the cashews in filtered water to cover for 6-8 hours. Drain and rinse.

    2.To make the base: pulse all of the ingredients in a food processor until it is the consistency of wet sand. Press evenly into the tin and place into the freezer.

    3. To make the caramel layer: place the dates and warm water in a food processor and puree. Add coconut oil, salt, vanilla and syrup and blend until well combined. Then pulse the almonds into the mixture, being careful not to over-process as you want some crunch and texture. Spread the caramel evenly onto the base and return the tin to the freezer.

    4. To make the chocolate layer: blend the cashews and water in a food processor until smooth, regularly scraping down the sides. Be patient this takes a few minutes. Pour in the coconut oil and syrup, and blend until thoroughly combined. Add the cacao and mix in. Smooth the chocolate layer over the caramel and put the tin back into the freezer.

    5. For the top layer: mix together the chopped almonds and cacao nibs and sprinkle over the top of the cake, gently pressing it into the cake. Cover and return the tin to the freezer to set for 4-5 hours or overnight.

    6. Remove the cake from the freezer to soften a little for 5-10 minutes before cutting, and serve in small slices as it is quite rich. Any leftover cake will keep in the freezer for up to 3 weeks.

    Serves: 10 - 12

    Preparation time: 45 minutes, plus soaking and setting times.

    Recipie Source: suchdifferentskies.com
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