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RAW SALTED CARAMEL & CHOCOLATE CAKE- special occasions just got even more special!

Special occassions used to be a little touch and go for us! When it came to thinking about a birthday cake or something to bring along to a gathering, we almost cringed. What does a health conscious foodie contribute to a party full of people looking for tasty and mouth watering food??? THIS!!!!

Yes, it has lots of natural sugar. Yes, it comes with a hefty price tag but YES...it is a crowd pleaser and a great introduction to raw treats for some of your less health concerned friends! 

HANDY HINT: Place the three cups of cashews into a large bowl to soak for at least an hour then split into two lots for the two different flavoured layers.

Ingredients- Base

  • 1 & 1/4 cup of almonds
  • 1/4 teaspoon of himalayan salt
  • 1 1/2 tablespoons cacao powder
  • 2 teaspoons raw honey (optional)

Ingredients- Centre Layer

  • 1 1/2 cups of soaked cashews (soak for 1-2 hours)
  • 12 medjool dates
  • 3/4 to 1 cup coconut cream (Use 3/4 and add more if needed)
  • 4 Tbs of maple syrup
  • 1/2 teaspoon himilayan salt
  • 1 TBS Lacuma powder
  • 1/2 Cup of coconut oil (melted)

Ingredients- Top Layer

  • 1 1/2 cups of soaked cashews (soak for 1-2 hours)
  • 3/4 to 1 cup coconut cream (Use 3/4 and add more if needed)
  • 4 Tbs of maple syrup
  • 2 1/2 TBS raw cacao powder
  • 1/2 Cup of coconut oil (Melted)

Method for Base 

  • Place all ingredients (except for honey) into a food processor or Thermomix. Blend until chopped and combined into a biscuit base consistency. Add the honey for 30 seconds at the end if you want a gooey kind of consistency.
  • Press the mixture into a spring form pan (base lined with baking papaer)

Method for centre

  • Place the dates and salt into the food processor. Blend for two minutes or until it is a caramel consistency.
  • Add the existing ingredients (except coconut oil) and blend into a smooth, thick cake batter.
  • Add and mix in the coconut oil.
  • Pour over the chocolate base and place in the freezer.

Method for top layer

  • Place all ingredients (except cocnut oil) into a food processor and blend continually until smooth.
  • Add and mix in the coconut oil.
  • Pour over the caramel layer and place back in the freezer for about three hours.

We have topped the cake in this picture with some melted raw chocolate, macadamias, chocolate covered dates and cacao nibs.

You can leave this cake in the freezer for weeks if you like and just grab it out to thaw for a couple of hours prior to serving.

Enjoy! xxx

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