Despite the abundance of ingredients, cooking dessert will not take more than half an hour – the cake does not require baking. However, it will be ready to serve only after 5–6 hours spent in the freezer. Therefore, it is better to start cooking in the late afternoon, and just in the morning the cake will reach optimum readiness.
Cooking time – 25 minutes.
Ingredients for the basics:
pecan nuts – 50 grams
dates – 1 piece
maple syrup – ½ tablespoon
coconut oil – ½ tablespoon
Ingredients for the filling:
Cashew nuts (raw) – 50 grams
maple syrup – 6 tablespoons
cocoa powder – 2 tablespoons
almond milk – 2 tablespoons
coconut oil – 2 tablespoons
vanilla extract – 1 tsp
Almond extract – ¼ tsp
a pinch of salt
Ingredients for caramel:
Pitted dates – 5 pieces
maple syrup – 2 tablespoons
almond milk – 2 tablespoons
coconut oil – 2 tablespoons
carob, powder – 1 tsp
vanilla extract – 1 tsp
a pinch of salt
Cooking method:
1.Start with the base for the cake. Pecan nuts, dates, maple syrup and coconut oil to start grind in a blender, and the dates need to knead beforehand. Put the mixture evenly into a baking dish and place in the freezer.
2. Ingredients for the filling combine in a blender and grind to a homogeneous mixture. Nuts are recommended to pre-soak for 4 hours in cold water. The mixture should be poured into a mold with a base and put the dessert in the freezer for 30 minutes.
3. For caramel sauce, mix the ingredients in a blender (by the way, you can do without carob powder). Using a spoon or a wide knife, spread the sauce over the surface of the cake. Then send the dessert to cool for 5–6 hours. Before serving, it can be decorated with chopped pecans.
