INGREDIENTS
CRUST:
1 cup raw cashews
3 soft medjool dates, pitted
2 tbsp maple syrup
1 tbsp coconut oil
2 tsp cocoa powder
BASE FILLING:
1 ½ cups raw cashews, pre-soaked and strained
½ cup unsweetened almond milk
6 tbsp maple syrup
6 tbsp coconut oil, liquefied
1 tsp pure vanilla extract
¼ tsp salt
CHOCOLATE LAYER:
half of the base filling mixture
1 tbsp cocoa powder
1 tbsp maple syrup
¼ tsp espresso powder
SALTED CARAMEL LAYER:
half of the base filling mixture
3 tbsp coconut sugar
1 tsp carob powder
¼ tsp salt
TOPPINGS:
cacao nibs
mini dairy-free chocolate chips or chocolate shavings
some of the chocolate layer for swirls (see step 3)
INSTRUCTIONS
1. Process the cashews into a fine nut meal in a food processor. Add remaining crust ingredients and process again until the mixture forms a fine moist sticky crumble. Transfer to a 6″ springform pan and press down into an even crust along the base. Freeze while working on the next step.
2. Make sure all ingredients are at room temperature before getting started. Blend all base filling ingredients into a smooth creamy mixture in a power blender. Remove half of this mixture and set aside.
3. Add chocolate layer ingredients to the base filling in the blender and blend until smooth. Optional if doing swirls: remove about 2 tbsp of the mixture with a decorating pen tool (or a mini pipping bag) and set aside for swirls later. Transfer the chocolate mixture from the blender into the prepared cake pan over the crust. Make sure the mixture fills the pan evenly. Freeze for 15-20 mins while working on the next step.
4. Clean out the blender. Add the remaining base filling that was set aside in step 2 to the blender along with the caramel layer ingredients. Blend until smooth. Carefully spoon this mixture over the chocolate layer in the pan. Smooth out the top with the back of a spoon.
5. Optional: if creating swirls, draw parallel lines with the chocolate mixture on top of the cake. Then use a skewer and drag it through the chocolate lines in a perpendicular manner, alternating between going up and down on each line. You can also curve the skewering lines slightly to create a rounded swirl look.
6. Freeze the cake for 6 hours or overnight to set. Keep frozen until around 1 hour before serving. Enjoy!
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