With a raw cacao biscuit base, creamy cashew & tahini nougat, topped with sweet, sweet date caramel and drizzled with melted 70% dark chocolate. (Insert drool here).
This cake is completely raw, vegan and so damn delicious it will please even if the fussiest of eaters – no matter the occasion.
And! It’s just in time for you to show this bad ass cake off come dessert time Christmas Day!
See how to easy and quick it can be to impress all your mates with the double layered dessert kicker.
2 Tbsp. Coconut Oil, melted
2 Tbsp. Pure Maple Syrup
1 Tbsp. Cacao Powder
1 Cup LSA meal
What You Do.
Place all ingredients into a bowl and mix through until well combined.
In a small to medium cake tin/ container, line with baking paper and press down your base mix.
Ensure the base is packed firm and covers the entire base of your tin.
Place in freezer to help set.
.1/2 Jar of Unhulled Tahini
2 Cups Raw Cashews
1 Tbsp. Vanilla Extract
1 Tbsp. Pure Maple Syrup
What You Do.
Place all ingredients into a food processor and blend on high.
Be sure to stop, scrap down the sides and stir as you go.
Once well combined, scoop out your mixture and gently spread this layer over your base.
Take your time to ensure the nougat is evenly spread out and place back in freezer to set.
2 Cups Pitted Dates
1/4 Cup LSA Meal
1/4 Cup Cashews
1/4 Cup Pure Maple Syrup
1/4 Cup Almond Milk
2 Tbsp. Vanilla Extract
.What You Do.
Once again, place all your ingredients into a food processor.
Just like our nougat layer, be sure to scrape down and stir the mixture in between blending.
We really want a smooth and consistent caramel, that means no lumps!
Once well combined, pour out and smooth over your caramel layer.
Place back in freezer to set for 30 minutes or so.
To serve, melt down a few squares of dark chocolate and drizzle over the top.
Feel free to add crushed peanuts or Buckinis (as pictured) be sure to make it your own!