CLICK HERE FOR RECIPE!

Can’t describe how delicious this cake is. Literally the best cake I have ever baked! Free from gluten, refined sugar and 100% vegan. And it is easy to make it completely raw as well if you switch out agave sirap for a raw option and use plain cashews instead of salted.
And honestly guys, it is so simple to make!

Bottom layer:
6 dl of salted cashews
2 dl shredded coconut
6 tbs agave sirap
16 dates

Caramel layer:
16 dates
2 tbs oat milk
2 tbs agave syrup
1 dl peanut butter

Topping:
1 dl peanuts
40 g of melted 90% dark chocolate

How to, bottom layer:
Mix your cashews in a food processor. Place in a bowl together with your coconut, agave sirap and dates. Use your hands and MIX! You can use a food processor for this as well if you have a good one! When you are done mixing just pour the mixture into a baking tin and spread evenly.

How to, caramel layer:
In a large bowl mix together all the ingredients until a creamy caramel sauce. I used a fork for this, but a good food processer works as well!
Spread on top of the bottom layer.

Toppings:
Just top it all with crushed or whole peanuts, depending on desired consistency. Melt your dark chocolate (in a microwave or on the stove) and pour on top of your cake. I sprinkled some extra peanuts once i was done to make the cake a little prettier 🙂

Place in the freezer and take it out roughly 20-30 minutes before serving.

ENJOY!

My links:
Instagram: https://www.instagram.com/kimengstroem/
Instagram #2: https://www.instagram.com/kimengstrom
Website: Http://www.kimengstrom.se

Music from: https://soundcloud.com/joakimkarud

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