Definitely one of our favourite dessert recipes in this book! This cake is rocking and will leave you looking for more! The salted caramel is made from dates, almond butter and coconut oil and tastes so good! If you are going to make any cake in this book, this is the one to start with! If you want to make this a raw cake simply top with a raw chocolate.
150g raw walnut
150g raw almonds
100g pitted dates
1 ½ tablespoons vanilla essence
2 tablespoons coconut oil
300g pitted dates
150g almond or cashew or peanut butter
10-12 tablespoons water
10 tablespoons coconut oil
1 large pinch of salt (add more if you like it)
300g dark chocolate
In a food processor blend the walnuts and almonds first into a flour like consistency - then add the dates, vanilla essence and the coconut oil, and blend until you reach a breadcrumb like texture.
Line a spring form tin ideally 8 or 9 inches or else a tart dish with baking parchment (to make it easy to remove), compact the base layer really firmly into the base of the spring form tart, ensuring an even spread.
In the same food processor add all ingredients for the caramel layer and blend until super smooth and caramel-like, this may take from 5 to 10 mins and you may need to add a little more water if it is a bit clumpy and not blending! *Also top tip if your dates are hard just soak them in boiling water for 10 mins and drain them and use them to make an easier to blend caramel.
Once ready, spread a really even layer of caramel on top of the base layer, doing your best to give a smooth top for the chocolate layer
Melt the chocolate by making a ban-marie and spread evenly over the caramel doing your best to ensure an even spread. Leave to set in the fridge for at least half 1 hr until the chocolate is solid.
Use a hot knife to cut this cake in order to be able to cut through the chocolate without it cracking.
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