Vegan, refined sugar free, gluten free
Ingredients
Makes one layer of the cake
Base
1/2 cup x almonds
1/2 cup x cashews or macadamia (or mixture of both)
1/2 cup x cacao powder
1 cup x soaked dates (soak in boiling water)
pinch x salt (preferably celtic or pink salt)
Caramel
1/2 cup x tahini
1 cup x soaked dates (if using medjool dates you don’t have to soak)
1 cup x coconut cream
1/2 cup x coconut oil
1/2 tsp x vanilla powder/paste
pinch x salt
Buckwheat crumble
1/2 cup x buckwheat
1 tbsp x honey (or other sweetener if vegan)
Pinch x salt
1/4 tsp x vanilla powder/paste
Chocolate
1/2 cup x raw cacao butter
1/2 cup x coconut oil
1/4 cup x coconut cream
1 cup x unsweetened cacao
1/2 cup x maple syrup (that is what I use, but you can use coconut nectar, honey, liquid stevia or agave and add more if not sweet enough)
1/4 tsp x vanilla powder/paste
1 tbsp x cinnamon
Pinch x salt
Method
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Line cake tin with baking paper (it is easier to cut if in a square tin)
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In a food processor blend all of the the base ingredients (I would put everything in except the dates then drop the dates in one by one as it may get stuck) until it become doughy with chunks.
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Push the base into the tin and flatten with the back of a spoon.
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In a fry pan, brown the buckwheat then add honey, vanilla and salt. Spread over the base layer
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Blend all of the centre ingredients and poor over, making the 3 layer. Place in freezer.
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For the chocolate, melt the cacao butter and coconut oil on stove. Be careful as it melts quickly and can burn.
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Take off the heat and whisk in the rest of the ingredients.
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Poor chocolate over caramel (if hard) and place in the fridge or freezer if you like the caramel hard.
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For cutting I would heat your knife so the chocolate won’t crack. You can do this by placing the knife in boiling water.