Raw Coconut Caramel Chocolate Cake

I was making a raw cake for my friend’s farewell party the other night. This is the one I had already tested couple of times, but wasn’t completely satisfied with the outcome. Not much of pressure, but this time it had to come up more than great. As the night before was getting darker I was still flattening the layers to get them straight. (Don’t think the neighbors were that delighted listening to the poor old food processor of mine struggling and making a noise in the middle of the night.) But the patience paid off, the food processor survived the fight and the result ended up being exactly like I hoped for.

The basic idea was to create a raw caramel slice cake without nuts, since my sister’s allergic to them. I searched for a substitute for a while, until I found that little something to every layer. Everything starts with the ‘not-so-nutty’ base layer, a crunchy mixture of sunflower seeds and coconut flakes. Then comes the oh-so creamy coconut cream layer binding together the gooey melts-in-your-mouth coco-caramel and the crunchy base. Finally all that heavenly deliciousness is topped with a rich raw chocolate frosting.

Before starting, I’m going to warn you: without a powerful blender/food processor, making this cake will require a lot of patience. But I promise in the end it will all be totally worth it! 😉

Here’s what you need:

the ‘not-so-nutty’ base
1 cup sunflower seeds
½ cup coconut flakes
½ buckwheat flour
4 tbsp coconut oil
4 tbsp water
3 tbsp agave nectar

the creamy coconut layer
1 cup coconut flakes
6 tbsp coconut milk*
3 tbsp agave nectar

the gooey coco-caramel layer
30 small fresh dates
6 tbsp coconut oil
2 tbsp coconut milk*
pinch of sea salt

the raw chocolate topping
12 small fresh dates
4 tbsp coconut oil
3-4 tbsp raw cocoa powder

Here’s how to do it:

Start by lining a baking tray (I used a loaf pan) with parchment paper.

The base:

  1. Pour the sunflower seeds into your blender/food processor and blend until grainy. Add the coconut flakes and buckwheat flour, pulse couple of times to get them combined.
  2. In a bowl mix the dry ingredients with water, melted coconut oil and agave nectar. Mix well using your hands so that the mixture is moist and tangible.
  3. Press the base mixture into the bottom of the baking tray, press flat, and transfer to a freezer while you’re making the next layer.

The creamy coconut layer:

  1. Place the coconut flakes into your food processor/blender, blend until smooth.
  2. Add the coconut cream and agave nectar. Blend until smooth and even.
  3. Pour/spoon on top of the base layer, and transfer to a freezer.

The gooey coco-caramel layer:

  1. Pit the dates. Transfer them to your blender/food processor with the melted coconut oil, coconut milk and pinch of salt. Blend until evenly smooth.
  2. Spoon on top of the creamy coco-layer. (Make sure the previous layer has fully set before adding the next one, since you don’t want them layers to mix up.) Transfer to a freezer.

The raw chocolate topping:

  1. Pit the dates. Transfer them to your blender/food processor with the melted coconut oil and raw cocoa powder. Blend until even.
  2. Spoon on top of the cake. (Make sure the previous layer has fully set before adding the next one, since you don’t want them layers to mix up.) Transfer to a freezer and let set overnight.

*Refrigerate the coconut milk cans overnight to get the thick and creamy part separated.

Take the cake out of freezer to defrost about ½-1 hour before serving. (Cut into slices when still frozen, since it’s a lot easier to keep the layers straight that way.) Enjoy!

Happy weekend! 🙂

x Ella

@ellalunamaria

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