13350265_909259529186323_6646445631492917188_o.jpg

Hi.

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

5-Layer dream cake with salted caramel, hazelnut, coffee and chocolate

5-Layer dream cake with salted caramel, hazelnut, coffee and chocolate

I think I might have outdone myself with this recipe. 5 layers of all my favourite flavors, including coconut, vanilla, salted caramel, hazelut, coffee and chocolate. It's by far one of the best cakes I have ever made, and most definitely worth the extra time and effort with the layers. Despite the finished result looking rather fancy and complicated, making the cake is a simple process, and not hard at all- just a little time consuming, yes. I brought this cake to a yoga festival and we shared it at the end after the most beautiful kirtan and closing circle. It was well recieved to say the least, and I don't think I have ever been asked that many times for a recipe. So well, here it is, finally. I hope you enjoy!

 

Ingredients:
Coconut crust:
1 cup shredded coconut flakes
1 cup nuts
15 pitted medjool dates
pinch of sea salt

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

Salted tahini caramel:
1.5 cup light hulled tahini
1.5 cup maple syrup
2/3 cup melted coconut oil
1 tsp sea salt
1/2 tsp liquid vanilla essence or vanilla powder

Hazelnut coffee layer:
1.5 cups soaked cashews
2/3 cup melted coconut oil
2/3 cup coconut milk (full-fat)
2/3 cup maple syrup
2 tbsp hazelnut butter
1 strong shot espresso
pinch of sea salt

Chocolate hazelnut layer:
1.5 cup soaked cashews
2/3 cup melted coconut oil
2/3 cup coconut mylk
2/3 cup maple syrup
1 tbsp hazelnut butter
2 tbsp raw cacao powder
pinch of sea salt

Dark chocolate layer:
1.5 cups soaked cashews
2/3 cup melted coconut oil
2/3 cup almond mylk
2/3 cup maple syrup
4 tbsp raw cacao powder
1/2 tsp vanilla powder
pinch of sea salt

 

Directions

1. Add all ingredients for the crust to a food processor. I like to start with pulsing the coconut and 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. For the vanilla cream layer, simply blend all ingredients in a high speed blender until you get a thick, smooth batter.  Spread the crust and put it in the freezer for about an hour.

3. 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 vanilla layer and put the cake back in the freezer for another hour.

3. To make the final three layers, repeat step 2 for each layer. Then let the cake sit for at least two hours in the freezer before serving.

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, or it can be served frozen as an ice cream cake (perfect for summer!). Keeps for about 4-5 days in the fridge, or at least a month in the freezer. 

B64ECAF7-9153-43E6-BA03-09D25D9C2C61.jpeg
Mini Raw ‘Salted Caramel’ Tahini Cheesecake

Mini Raw ‘Salted Caramel’ Tahini Cheesecake