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
