Raw Salted Caramel Coconut and Vanilla Cake
I did it. I created a little piece of heaven. Or I put together some of Mother Earth’s most delicious foods and heaven created itself. I don’t know. Honestly, I don’t know what heaven is like. I can only imagine what it would taste like. Also, if it doesn’t have cakes like this one I’m not too sure I want to go there.
Anyways, this cake is soo easy to make. The final caramel layer is very different to any raw cakes I’ve ever had before- but it’s so damn good. If you feel extra fancy, feel free to drizzle the whole thing with melted raw chocolate. Because, well, chocolate.. Chocolate makes everything better.
1 cup raw cashews or almonds
1 cup coconut flakes
15 large, pitted medjool dates
pinch of sea salt
Vanilla cream layer:
2 cups soaked cashews
2/3 cup melted coconut oil
2/3 cup filtered water, coconut mylk or almond mylk
1/2 cup coconut nectar or agave
juice of half a lemon
1/2 tsp vanilla powder
pinch of sea salt
1 cup hulled tahini
1 cup coconut nectar or agave
1/2 cup melted coconut oil
2/3 tsp sea salt
1 tsp vanilla powder (or essence)
1. Add all ingredients for the crust to a food processor. You might want to start with the cashews and coconut and grind this into smaller pieces before adding the dates and salt. Process until you get a sticky dough. Press this out into a lined tin and set in the freezer.
2. For the vanilla cream layer, simply blend all ingredients in a high speed blender until you get a smooth batter. You want it to be completely free from lumps, and just firm enough to spread but still “pour-able”. Spread the batter over the crust and set in the freezer for a minimum of two hours.
3. To make the salted caramel, whisk tahini and coconut nectar 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 vanilla layer and put the cake back in the freezer for at least another hour.
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.
The cake will keep for about a week in the fridge, or for at least a month or two in the freezer