Chocolate Caramel Cakes
The BEST EVER easy chocolate caramel cakes, no-bake with three interesting, melt-in-your-mouth layers and all wholesome unprocessed ingredients.
Prep Time15 mins
Cook Time2 hrs
Total Time2 hrs 15 mins
Creamy White Layer
- 1 1/2 cup desiccated coconut
- 1 cup raw cashews soaked overnight
- 4 tbsp coconut oil
- 2 tbsp maple syrup
- 17 dates soaked overnight
- 1/2 cup cashews soaked overnight
- 3 tbsp coconut oil
- 3 tbsp water
- pinch of pink salt
- 1 tbsp cacao powder
Soak cashews, dates and buckwheat overnight submerged in water in separate containers and in the refrigerator. Drain and rinse the next day for use in this recipe.Line the pan with parchment paper.
Make the Base
Put all base ingredients into a food processor.Process until thoroughly mixed, and press the resulting sticky dough into a pan lined with parchment. I smooth the surface by putting another sheet of parchment on top and pressing with a spatula. Pop this pan into the freezer while you make the soft layer. But you don't have to.
Make the Other Two Layers
Process those ingredients, and press this mixture onto the first base layer, and put back in freezer while you melt the chocolate bar in the microwave at 60 seconds.
Once melted, pour onto the second layer and freeze the slices with a cover of foil or parchment for at least two hours.
Then heat a sharp knife by dipping it into hot water, wiping it dry, and cutting. Repeat.
Store slices in freezer long-term or refrigerate for a week if you don't mind them soft.
Calories: 330kcal | Carbohydrates: 20g | Protein: 9g | Fat: 7g | Saturated Fat: 18g | Cholesterol: 1mg | Sodium: 18mg | Potassium: 201mg | Fiber: 9g | Sugar: 11g | Vitamin C: 0.1mg | Calcium: 28mg | Iron: 1.6mg