Gluten-free, paleo, vegan

Raw Caramel Slice Cake

This is my favorite raw cake at the moment. I like to make a big batch and have it when I fancy something sweet. I normally freeze most of my raw cakes and take it out half an hour before serving.

It is nicely chewy and sweet with a nice nutty flavor from almond butter. It will take about 3 hours to make it but don’t let this scare you off because it is actually very easy to make. It only takes a bit time to make it because of setting the layers.

Paleo, Gluten-free, Vegan
Vegan, Gluten-free, Paleo
Gluten-free, paleo, vegan

 

Makes: serves 10 using an 8x8inch square baking tray
Preparation time: 2 hours

Ingredients

For the base:

  • 1 cup almonds
  • 7 Medjool Dates
  • 1/2 cup desiccated coconut
  • 1/3 cup melted coconut oil

For the caramel layer:

  • 1 cup Medjool Dates
  • 1/3 cup almond butter
  • 2 tbsp maple syrup
  • 1 tsp vanilla powder
  • pinch of sea salt

For the chocolate layer:

  • 1/2 cup maple syrup
  • 1/3 cup raw cacao powder
  • 1/3 cup cacao butter
  • 1 tbsp melted coconut oil

Directions

  1. First, prepare the baking dish by greasing it with oil and line with parchment paper. This way you can easily take the cake out from the tin once is done.

For the base:

  1. In a high-speed food processor process the dates until they form a dough. Remove from the food processor. Using your hands evenly press the mixture into the tray.
  2. Allow it to set in the fridge for about 2 hours or freezer for about 30 minutes.

For the caramel layer:

  1. In a high-speed food processor process dates until form a paste kind of consistency. Add the remaining ingredients and process for another 3 minutes or until smooth.
  2. Using a spatula evenly spread the mixture over the base layer and allow it to set in the fridge for an hour.

For the chocolate layer:

  1. Melt cacao butter and coconut oil over Bain Marie, add sifted cacao powder and maple syrup. Mix until well incorporated.
  2. Allow it cool. Once cool evenly spread the chocolate layer on top of the caramel layer and allow it to set in the fridge, best overnight.

 

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