Best ever Raw 'Caramel slice' cake

Well, this raw dessert has been labeled by my husband as the 'Best ever' and I would have to probably agree as it didn't last more than 24 hours in our house - and when it was gone, there was a lot of finger pointing at who had the most and who had the last piece!

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
Recipe:
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.

Chocolate topping:
The final layer was made by whisking equal parts
melted coconut oil,
honey
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!

Absolute Raw Bliss at its finest!