Chocolate Caramel Cake

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Servings: 3

Prep Time: 24:00

Cook Time: 00:00

Main Ingredients

100 g pitted dates

150 g shredded coconut

1/2 teaspoon vanilla essence

1/2 teaspoon cinnamon

200 g pitted dates

3 tablespoons nut butter

1/2 celery stick or 1/2 teaspoon salt

3 tablespoons coconut oil

3 tablespoons cocoa powder

2 tablespoons sweetener


1The first step is to soak the dates for the caramel in water for at least two hours or overnight. I like to place dates in a big dish and put water until they are just covered. This will make the caramel thicker.

2In a food processor combine dates, coconut and vanilla and process for 3 minutes until it the consistency you enjoy. I like mine dough-like and fine but stop it before if you want it coarser. It should bind together if you press it in your hand. In case it doesn’t add a few drops of water or some more dates until it binds easily.

3Line a pan with cling film and press the crust to cover the whole surface. Place in the freezer.

4If you are using salt: Put soaked dates with their water in a food processor and process until smooth. Add the nut butter and salt and process until well combined. It should be a thick consistency that sticks to the spoon.

5If you are using celery: Transfer soaked dates and celery to a blender and blend until thoroughly combined. Add the nut butter and blend until it forms a thick consistency.

6Now you are ready to take the pan from the freezer and line it with the caramel layer. Put it back in the freezer while you prepare the last layer.

7For the chocolate layer bain-marie the ingredients and using a whisk combine them together. I like to use blended soaked dates as sweetener but the water in them does not allow the chocolate to harden and form a thorough crunch. You can use coconut palm sugar, rice syrup, agave nectar or stevia as sweetener. Taste and add sweetener to suit your taste buds. Add the final layer to the pan and freeze for at least 2 hours.

8When you are ready to consume it get it out of the freezer, out of the pan and the cling film and let it thaw for 20 minutes or as needed. You can thereafter keep it in the fridge.

Additional Notes

You could use this recipe to make mini chocolate caramel slices by placing the mixtures in a muffin tin instead.

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