This caramel & chocolate vegan and gluten free cake will blow your mind. It tastes so good and I love the colours of this cheesecake. Like my other raw cheesecakes, this one is made with nuts and dates as the base! Paired with coconut milk, a bit of coconut oil, maple syrup, lemon juice, and vanilla, it makes a pretty damn close replica to that caramel flavour, you know and love. This cake will not only satisfy your sweet tooth, but give you nutrients. You can make this recipe in individual ramekins or as a whole cake, experiment and let me know!
This no-bake caramel chocolate cake is going to be a new favorite around your house. It’s hard to resist the creamy chocolate and caramel layers, topped with drizzled chocolate and sea salt. I’m pretty sure no-bake, raw vegan cakes are my new favorite thing. I can’t imagine anything easier than preparing a raw dessert – as always, the simplest things are the most spectacular. You’ll only need good-quality, organic, raw ingredients, and a powerful food processor, and the rest is just about playing with shapes, tastes, and textures.
Not only do raw desserts keep you away from refined sugar, but they enrich your diet with healthy oils, minerals, and vitamins.
Ingredients
For the base
1 cup OR 125 gr of walnuts
1 cup OR 175 gr pitted dates
Pinch of salt
For the chocolate layer
2 and 1/2 cups OR 450 gr of cashews, soaked for 8 hours ( you can add other nuts too if you wish)
1 tbsp of vanilla extract
1/4 cup OR 52 gr of coconut oil, melted
1/2 lemon juiced
6-8 tbsp of maple syrup
1 can of coconut milk
3 Tbsp unsweetened cacao powder
Caramel Layer
½ cup coconut milk (thick cream part)
50 ml - of coconut water from jar
1 tsp of of cinnamon
3 Tbsp of coconut oil
2 cups OR 350 gr of dates
1/2 tsp salt
½ cup OR 60 gr cashews (soaked)
1/2 of lemon juice
1 tsp vanilla extract
1 Tbsp Tahini
6-8 Tbsp maple syrup
Step 1 : In a high speed food processor or blender, blend the walnuts, dates and salt (it should form a sticky dough). Oil a spring form or cake tin with coconut oil and spread or press the dough into the base of the cake pan and smooth it out with your fingers or with the back of a spoon. Place in the freezer while you prepare the “chocolate” layer.
Step 2 : Drain and rinse the cashews and place them in the blender. Add vanilla extract, melted coconut oil, lemon juice, coconut milk, maple syrup and cocoa powder and blend on high until you’ve got a smooth consistency.
Step 3 : Pour over the first layer of your cake and spread it around. Then pop it back in the freezer for 30 min to set.
Step 4 : Make the caramel layer. Into a blender, add melted coconut oil and coconut milk. Add the dates, salt, cashews, lemon juice, vanilla extract, Tahini and the maple syrup and blend until creamy and smooth.
Step 5 : Pour the caramel layer ontop of the chocolate layer and pop it back in the freezer or fridge, ideally overnight or at least 4 hours.
Step 6 : The next day, loosen the cake with a knife and it should pop out from your spring form. Make the chocolate glaze. In a bowl mix your melted coconut oil, cocoa powder and maple syrup and decorate the cake the way you like. Make sure to give the cake 2 to 3 hours to defrost in a fridge before serving if you kept it in the freezer. Enjoy!
