Mixed berry and caramel cake

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I am now living back in Western Australia and have enjoyed the end of a wet winter and the start of spring. Between all the unpacking, catching up with friends and finding a job I have sadly not had time to update this blog. But I am back now, with a recipe you wont want to miss!

One of my favourite health food companies, Loving Earth, recently released Caramel and Salted caramel chocolate, both refined sugar free and vegan. I have been excitedly thinking up ways to use these beautiful chocolate bars. The sweet caramel chocolate matches perfectly with the tart berries and creamy vanilla.

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Mixed berry and caramel cake

Ingredients

3 cups of raw cashews, soaked overnight, rinsed

1 cup hazelnuts

1/2 cup loving earth caramelised buckinis

12 medjool dates

3/4 cup coconut oil, melted

1 cup blueberries, thawed

1 cup raspberries, thawed

1 lemon, juiced

6 tablespoons coconut cream

6 tablespoons loving earth coconut nectar

1 tablespoon loving earth acai powder

1 teaspoon vanilla bean extract

6 strawberries, quartered

Method

Place the hazelnuts in a food processor and blend until just crushed. Add the buckinis and dates and blend until combined. You may need to add 1 T water to get a sticky consistency.

Line a 30 x 15 cm tin with baking paper. Press the base mixture into the tin.

Wipe out the processor and add 1 cup of the cashews, the raspberries, 1/4 C of the coconut oil, 1/3 of the lemon juice, 2 T of the coconut cream and 1 T of the coconut nectar. Process until smooth and creamy, scraping down the sides as you go. Pour over the base and smooth the top. Place in the freezer while you do the next layer.

Add 1 cup of the cashews, the blueberries, 1/4 cup of the coconut oil, 1/3 of the lemon juice, 2 T of the coconut cream, 1 T of the coconut nectar and the acai. Process until smooth and creamy.

Remove the cake from the freezer and pour the blueberry layer over. Carefully smooth the top. Place back in the freezer.

Wipe out the processor and add the rest of the cashews, coconut oil coconut cream, coconut nectar and lemon juice long with the vanilla bean paste. Process until smooth and creamy.

Take the cake out of the freezer and place the strawberries over the other layers. Pour over the final layer, partially covering the strawberries. Make sure the top is smooth and place back in the freezer for at least 4 hours.

To serve, slice the cake in rectangles, approximately 14. Let sit in the fridge 30 minutes prior to serving. Decorate with strawberries, loving earth caramel chocolate both melted and solid and edible flowers.

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Enjoy!

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