"It’s really decadent, but totally guilt-free, and you can really feel the benefits of the nuts and dates as you eat it for a completely natural sweet fix. It’s wonderful for a special occasion, or just to keep in your freezer to indulge with a slice whenever you wish."
Salted Caramel Cake
5
- ★★
- ★★
- ★★
- ★★
- ★★
Jump to Section
- Recipe Card
Prep time: 20mins
Serves or Makes: 8
Recipe Card
ingredients
For the base
- 80 gram cashews
- 80 gram macadamias
- 50 gram almonds
- 45 gram buckwheat
- 45 gram desiccated coconut
- 45 gram brown rice syrup or maple syrup
- 80 gram Medjool dates, pitted
- Pinch of Himalayan salt
ingredients
For the caramel centre
- 200 gram Medjool dates, pitted
- 60 milliliter coconut oil, melted
- 110 gram almond butter
- 125 gram maple syrup
- 1/4 teaspoon vanilla powder
- 1/8 teaspoon Himalayan salt
ingredients
For the chocolate
- 60 gram cacao butter
- 40 gram cacao powder
- 50 gram maple syrup
- 1/4 flaked sea salt
Method
For the base
Step 1
Place the cashews, macadamias and almonds into the food processor then blitz into small pieces. Add the buckwheat, coconut, syrup, dates and salt then continue to process. The mixture will start to combine; when that happens transfer it into a round 20cm cake tin lined with parchment paper. Press the base evenly into the base of the tin and place in the freezer to firm up.
For the caramel centre
Step 1
Blend the dates, coconut oil, almond butter, maple syrup, vanilla powder and salt in the food processor. The mixture needs to be completely smooth so continue blending until all the lumps have disappeared. Spread the caramel over the set base and put the tin back into the freezer while you make the chocolate.
For the chocolate
Step 1
Melt the cacao butter in a saucepan over a very low heat. Ensure it has completely melted, then combine the cacao butter with the cacao powder and maple syrup in a bowl. Whisk until you have a glossy mixture. Be careful not to allow it to seize. If you are in a cold environment, you must be very quick at this stage.
Step 2
Pour the chocolate over the caramel in the tin and push it around quickly with a silicone spatula to spread it well and leave swirls on the top. Place the cake into the freezer to set overnight.
Step 3
Remove from the freezer at least 10 minutes before you wish to serve the cake, to allow it ample time to thaw and be easy to cut. Sprinkle the flaked sea salt on top before serving.