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Recipes - Sticky Chocolate Caramel Cake
There are three layers to this cake and I assemble them in a spring-form cheesecake pan (about two or three inches deep).
Bottom layer:
- process two cups dates and two cups brazil nuts (you want them quite fine and crumbly) in the food processor.
- stir in two tbsp chocolate powder and four tbsp melted coconut oil.
- the dates will make it sweet but if you want to add a spoon of honey, it will bring it round to a lovely caramel taste!
Press the mixture firmly into the pan - no need to put in freezer yet:)
Middle Layer: (the sticky toffee caramel!)
- pre-soak three cups of dates (two hours at least - use hot water from the kettle to speed up the soaking process if you're short of time).
- blend with half a cup coconut oil (you can also use a blend of cacao butter and coconut oil)
- a pinch of sea salt/Himalayan Pink Salt, two tbsp nut butter (I prefer peanut butter and almond butter works well too).
- 1 tbsp honey (I use a raw one - an African one that tastes like muscavado sugar!)
- pour (or spread) over the bottom layer:)
Top layer is any basic chocolate recipe you want to follow. I used:
- 1 cup cacao butter (with 2 tbsp coconut oil)
- 3 tbsp nut butter
- pinch of salt
- 3 tbsp honey
- 1 tbsp lecithin
- 3 tbsp chocolate powder
- pour over the top and pop in fridge or freezer and eat one slice a day for about two weeks! OR, share at your Christmas Party!!! (;))
Enjoy:)) Let me know how you get on with this one! It's decadent but NO refined sugar, NO dairy and NO wheat!
