Caramel-Macchiato Raw Cake

This is my favourite cake to make for birthdays or family gatherings and everyone loves it regardless whether a coffee-fan, vegan or not!

Ingredients

BASE

• ½ cup Almondflour
• ½ cup Fine Desiccated Coconut
• 8-10 Medjool dates (figs or any kind of dried fruit work similarly but usually don´t taste as sweet)

CARAMEL LAYER

• 2 cups soaked cashews (or boiled in water until soft)
• ½ lemon juice
• ⅓ cup Coconut Oil
• ⅓ cup rice malt syrup or Coconut Nectar
• 1 vanilla Bean Powder
• 1 tbs maple syrup

MACCHIATO LAYER

• 2 espresso shots
• 1 tbs Cacao Powder
• 1 tbs maple syrup

TOPPING

• nut mix
• 2 tsp Coconut Oil
• cinnamon
• 1 tsp maple syrup
• pinch of sea salt
• fruits for decoration (bluberries, visalis)

Method

• Place all base ingredients in a food processor and pulse until the mixture resembles a crumble like texture and sticks together. Add a couple of tablespoons of water if mixture needs a little more hold. Press into a lined spring board tin and place in the freezer.

• Meanwhile place all filling 1. ingredients in a high quality blender or food processor and blend until smooth. Remove tin from freezer and pour half the filling mixture on top of the base and place back in the freezer to set for around half an hour.

• Add the remaining filling 2 Ingredients to your leftover filling 1, mix well. Add to the top of your cake once chilled to prevent layers from mixing into each other.

• Freeze for at least 2 hours before serving. Meanwhile prepare the candied nuts by mixing them in a bolw with the cinnamon, maple syrup, salt and coconut oil. Then place them in the oven at 180°C for approx. 5 min (keep watching them as they brown really quickly and you don´t want to burn them).

Inspiration: https://lovingearth.net/blog/blog/2016/04/06/raw-mocha-cheesecake/