Salted Caramel Tahini Cake
Throughout the years I’ve created more raw cakes and recipes than I could ever dream of counting. A few of them not so successful, many of them really delicious, and a few outstanding creations. This recipe for my salted caramel and tahini cake is my MOST popular and loved recipe of all time. It’s is the kind of healthy cake that doesn’t taste healthy at all- and that is sure to win over any raw food sceptic. I really hope you give this one a go, and that you love it as much as me, and all my taste-testers, do.
1/2 cup almonds
1 cup coconut flakes
15 large, pitted medjool dates pinch of sea salt
Salted tahini caramel:
2 cups light hulled tahini
1.5 cup maple syrup
1 cup melted coconut oil
1/2 tsp vanilla powder or essence
2/3 tbsp sea salt
Vanilla cream layer:
2 cups soaked cashews
2/3 cup melted coconut oil
2/3 cup almond mylk
2/3 cup maple syrup
1 tbsp lemon juice
1/2 tsp vanilla powder
pinch of sea salt
1. Add all ingredients for the crust to a food processor. I like to pulse the nuts slightly first before adding dates and salt. Process until you get a sticky dough and press this out in a lined tin. Set in the aside in the fridge or freezer.
2. To make the salted caramel, whisk tahini and maple together in a big bowl. Keep stirring until the batter starts thickening up, and it is no longer liquid. Then add coconut oil, sea salt and vanilla and stir until everything is well combined. Spread over the crust and put the cake in the freezer to set for at least two hours.
3. For the vanilla cream layer, blend all ingredients in a high speed blender until you get a thick and smooth batter. Add more liquid only if absolutely necessary to make it all blend up well. Spread the batter over the caramel layer and put back in the freezer for a minimum of three hours.
4. Remove the cake from the tin while still frozen. The cake is best defrosted in the fridge, as the caramel layer will get slightly runny in room temperature. I like to keep decorations simple and clean, using fresh flowers, dried petals or melted raw chocolate.
Store the cake in the freezer for up to a month, or for about 5 days in the refrigerator.