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Hi.

Welcome to my blog! Here you will find healthy, easy and delicious plant based recipes. 

Salted Caramel Tahini Vanilla Cake

Salted Caramel Tahini Vanilla Cake

Tahini is great. So is caramel and vanilla. And salt. I love salt. It then goes without saying that when you combine all of these things into one, it become pretty great. Magic happens as you whisk tahini and maple syrup together, and add a bit of vanilla and a decent amount of sea salt. So far it is the tastiest and easiest way to make healthy, vegan caramel, in my opinion. The caramel layer in this cake is definitely the star of the show, but the crust and the creamy top layer is also pretty amazing. I have been making this cake for several cafes and restaurants the past few months, and the feedback has been incredible. Hence I figured it was time to share the recipe with the rest of the world. Good things become even greater when they are shared, right?

Ingredients

Crust:
1 cup almonds
1 cup brazil nuts
15 large, pitted medjool dates
pinch of sea salt

Salted tahini caramel:
2 cups light hulled tahini
1.5 cup maple syrup
1 cup melted coconut oil
1 tbsp sea salt
1 tsp liquid vanilla essence

Vanilla cream layer:
2 cups soaked cashews
2/3 cup melted coconut oil
2/3 cup almond mylk
2/3 cup maple syrup
1 tbsp lemon juice
1/2 tsp vanilla powder
pinch of sea salt

 

Directions:

1. Add all ingredients for the crust to a food processor. I like to to start by pulsing the nuts slightly first before adding the dates and salt. Process everything until you get a sticky dough and then press this out into a lined tin and set in the freezer.

2. To make the salted caramel, whisk tahini and maple together in a big bowl. Keep stirring until the batter starts thickening up, and it is no longer liquid. Then add in coconut oil, sea salt and vanilla and stir until everything is well combined. Spread over the crust and put the cake in the freezer for at least two hours.

3. For the vanilla cream layer, simply blend all ingredients in a high speed blender until you get a thick, smooth batter.  Spread the batter over the caramel layer and put back in the freezer for a minimum of three hours.

4. Remove the cake from the tin while still frozen. The cake should be defrosted in the fridge, as the caramel layer will get slightly runny in room temperature. I like to keep he decoration simple and clean with fresh flowers, dried petals or some melted raw chocolate. 

Store the cake in the freezer for up to a month, or for about 5 days in the refrigerator. 

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