CHOCOLATE AND SALTED CARAMEL CAKE (RAW)
- 3 cups raw almonds
- 1/2 cup cacao powder
- 1/2 tsp raw sea salt
- 15 medjool dates, pitted
- 3-4 tbsp raw nut milk
Cashew cream frosting
- 5 medjool dates, pitted
- 1 1/2 c. raw cashews, soaked overnight
- 1/2 vanilla bean, split and scraped
- 1/4 tsp raw sea salt
Line the bottom of three 4” spring form pans with parchment paper; set aside. In a food processor fitted with the S blade, blend the almonds, cacao powder and salt until the mixture resembles a fine meal; about 1-2 minutes. Add the dates and nut milk; pulse until the mixture forms a smooth (but slightly crumbly) dough. Divide the dough evenly between the prepared pans and press; chill in freezer for 45-60 minutes.
Place the dates in a small bowl and cover with water; soak for 10-15 minutes. In the container of a high powered blender, such as a Vitmix, blend the soaked cashews, vanilla bean and sea salt for 1-2 minutes. Add the soaked dates and blend until extremely smooth; about 2 minutes. You can continue mixing for several minutes if you want the frosting to be ‘whipped’. Transfer frosting to a small, air tight container and refrigerate until ready to use. If you’re going to refrigerate if for a few days, I suggest adding 1/2 teaspoon of lemon juice, to help preserve the frosting.
To assemble the cake, carefully remove the cake layers from the pans. Place one layer in the middle of a cake stand (or plate) and smother, generously, with frosting. Add the remaining layers and do the same. Transfer to freezer for 45 minutes, so the cashew cream hardens; this will make it easier for you to ice the entire cake. Smooth remaining frosting onto the cake. Serve immideately or transfer to an air tight container and store in the freezer for up for 2 weeks.
Yield: 1 4” triple layer cake