It was a really hot and sunny day what I really loooove and I was not sure if it was a great idea to bring such a rich chocolate cake with me.... but as I turned out, my concerns were completely unfounded. They loved the small squares and one by one they disappeared into their mouths ♥️
As you can see, there are three layers. Everyone of it gets frozen beforethe the next one gets filled in - and if you use raw cacao it will be a raw creation par excellence. I did not, that’s why it is not ;)
Here is the receipt [I took more than the double of everything]:
_1st layer: CRUST 1 cup (145g) raw almonds or/and walnuts 1 cup (175g) pitted dates
start pulsing the dates first and then add the nuts into your food processor, until it all becomes a sticky paste. The nuts may remain coarsely. Press it into the bottom of a baking pan and refrigerate it until you put on the other layers:
_2nd layer: CARAMEL 1/2 cup (130g) raw nut butter 1/2 cup (118g) coconut oil 1 cup (175g) pitted dates pinch of salt
Mix it altogether in the food processor and put it on top of the 1st layer into the freezer.
_3rd layer: CHOCOLATE LAYER 1/3 cup (79g) coconut oil 1-2 tablespoon (8-15g) cacao powder 1/4 cup (85g) preferred liquid sweetener
Although here just blend the ingredients until smooth,
spread the chocolate layer on top. Refrigerate until complete stocked.