I saw this yummy recipe on instagram. Dherbs4life posted it.
This cake is absolutely delicious! It’s funny because I was just craving a caramel taste and this cake certainly satisfies that craving. You must try it.
It addition to being delicious, it’s pretty healthy for you. The recipe called for agave nectar, but since that has been getting a bad wrap lately, I substituted with maple syrup and the cake and icing tasted pretty sweet. I’m 20 weeks pregnant so I didn’t want to take any chances with the agave syrup. Sugar is not so great for me or the baby during pregnancy.
Raw Coconut Caramel Cake (4-6 servings)
- 7 Tablespoons almonds, soaked or add 1-2 tbsp water
- 14 Tablespoons dried shredded coconut
- 1 – 2 tbsp maple syrup
- 1/2 tsp vanilla bean powder
- 1/2 – 1 tsp sea salt
- 5 pitted dates
- 1 tsp coconut oil
- 1 tbsp maple syrup
- 2 pinches sea salt
- 1 tbsp water
Mix the ingredients for the coconut cake in a food processor and mix until combined, do not over mix.
Press the cake evenly into a round miniature cake pan (about 100 mm, diam) and set in the freezer for about 10 min or until firm.
While the cake is chilling prepare the caramel. Add all caramel ingredients in to the food processor and blend for about 4 minutes or until obtaining a perfect gooey caramel consistency.
Spread the caramel over the cake and place back in the fridge for another 5 minutes and serve. Store in an airtight container in the fridge.
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