Print
Raw Chocolate Caramel Cake
Freeze the cake for 45 minutes before adding the melted chocolate
Prep Time 20 minutes
Passive Time 45 minutes
Servings
people
Ingredients
FOR THE BASE LAYER
FOR THE CARAMEL LAYER
THE CHOCOLATE LAYER
ALTERNATIVE TO CHOCOLATE LAYER
Prep Time 20 minutes
Passive Time 45 minutes
Servings
people
Ingredients
FOR THE BASE LAYER
FOR THE CARAMEL LAYER
THE CHOCOLATE LAYER
ALTERNATIVE TO CHOCOLATE LAYER
Instructions
THE BASE
  1. Blend the dates, almonds and salt together until the mixture becomes a ball. Press mixture into the base of a lined baking tin or frame. (Or two small round baking tins) Leave in freezer while you make the caramel layer.
CARAMEL LAYER
  1. Blend all the caramel ingredients together until smooth in a food processor or blender. Pour on top of the date/almond base layer and freeze until firm. About 45 minutes.
CHOCOLATE LAYER
  1. Melt both the dark and the white chocolate in 2 water bath. Pour the dark chocolate over the cold caramel mass and fill an icing bag with white chocolate. Splashing long lines over the cake and make transverse lines opposite, forming the pattern. Sprinkle with salt and cocoa powder or decorate with dried cherries.
ALTERNATIVE CHOCOLATE LAYER
  1. Stir all the ingredients together in a bowl until smooth. Pour over the caramel layer and freeze until firm. Decorate with a few flakes of sea salt and some cocoa nibs or licorice powder.
  2. When ready to serve, cut the cake with a hot knife. Keep it in the freezer until serving, because the caramel layer melts very quickly.
Recipe Notes

For Cashew butter.

240g roasted lightly salted cashews (if salted, don`t use to much salt)

½ tsp salt, or to taste

Add the cashews to a high speed blender, and blend on low for 8-10 minutes or until creamy, scraping down the sides with a spatula. Add the salt, and blend for 20-30 seconds. The rest of the cashew butter you can transfer to a jar or airtight container, and store in the refrigerator. Use it as spread on bread.

Any roasted cashews will work! I recommend unsalted so you can better control the amount of salt, but those can be hard to find. Do not use raw cashews.

 

Share this Recipe