To make this delicious raw dessert, as usual, I just made it up, as I created and the end result was amazing!
Raw 'Caramel slice' cake
I started by making the base by blending in the food processor:
about 2 cups of activated pecans
with 5 or so dates,
a couple of tablespoons of my homemade raw carob powder
and about the same amount of cacao powder
with a dribble of raw honey.
I then pressed this chocolaty fudge into the base of a spring sided cake tin.
Carob mousse layer:
Next I blended in the high speed blender until smooth
about a cup of flesh from a couple of young coconuts
with about 1/2 cup of my homemade raw carob powder
and a sprinkle of vanilla powder.
I also added about a tablespoon of raw honey.
I then poured this carob mousse over the base of the cake.
Caramel sauce layer:
Next was the caramel layer.
I blended a handful of activated almonds
with 1/4 cup of mesquite powder
and 1/4 cup lucuma powder
with 1/2 cup of honey
and 1 tablespoon of maca powder.
Some of the almonds didn't blend completely, leaving crunchy chunks amongst the caramel.
I spread this caramel sauce evenly over the carob mousse layer.
The final layer was made by whisking equal parts
melted coconut oil,
and cacao powder.
I then drizzled this chocolate sauce over the top of the cake and let set in the fridge before serving.
|'best ever' raw 'caramel slice' cake!|