CARAMEL & CHOCOLATE CAKE RECIPE | (VEGAN & GLUTEN FREE)


Caramel & Chocolate Cake Recipe. RECIPE HERE: http://bit.ly/2FN5pbk
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This caramel & chocolate vegan and gluten free cake will blow your mind. It tastes so good and I love the colours of this cheesecake. Like my other raw cheesecakes, this one is made with nuts and dates as the base! Paired with coconut milk, a bit of coconut oil, maple syrup, lemon juice, and vanilla, it makes a pretty damn close replica to that caramel flavour, you know and love. This cake will not only satisfy your sweet tooth, but give you nutrients. You can make this recipe in individual ramekins or as a whole cake, experiment and let me know!

This no-bake caramel chocolate cake is going to be a new favorite around your house. It’s hard to resist the creamy chocolate and caramel layers, topped with drizzled chocolate and sea salt. I’m pretty sure no-bake, raw vegan cakes are my new favorite thing. I can’t imagine anything easier than preparing a raw dessert – as always, the simplest things are the most spectacular. You’ll only need good-quality, organic, raw ingredients, and a powerful food processor, and the rest is just about playing with shapes, tastes, and textures.

Not only do raw desserts keep you away from refined sugar, but they enrich your diet with healthy oils, minerals, and vitamins.

Ingredients

For the base
1 cup OR 125 gr of walnuts
1 cup OR 175 gr pitted dates
Pinch of salt

For the chocolate layer
2 and 1/2 cups OR 450 gr of cashews, soaked for 8 hours ( you can add other nuts too if you wish)
1 tbsp of vanilla extract
1/4 cup OR 52 gr of coconut oil, melted
1/2 lemon juiced
6-8 tbsp of maple syrup
1 can of coconut milk
3 Tbsp unsweetened cacao powder

Caramel Layer

½ cup coconut milk (thick cream part)
50 ml – of coconut water from jar
1 tsp of of cinnamon
3 Tbsp of coconut oil
2 cups OR 350 gr of dates
1/2 tsp salt
½ cup OR 60 gr cashews (soaked)
1/2 of lemon juice
1 tsp vanilla extract
1 Tbsp Tahini
6-8 Tbsp maple syrup

——————————————————————————————
Невероятно нежный и вкусный Чизкейк. Очень Рекомендую! Кстати, для аллергиков на глютен, такой пирог — тоже находка, ведь в нем нет овсянки, а значит — и никакого глютена. Этот чизкейк можно смело приготовить на любой праздник Вашей семьи, обещаю: оценят его все независимо от пищевых предпочтений, одним словом, и веганы, и сыроеды, и простые любители вкусной еды будут довольны. Быстро готовится, выглядит сногсшибательно и просто невероятный на вкус.

Ингредиенты

Для основы
125 г грецких орехов
175 г фиников
Пинч соли

Для шоколадного слоя
450 г кешью, пропитанных в течение 8 часов (вы можете добавить и другие орехи, если хотите)
1 ст.л. экстракта ванили
52 г кокосового масла, расплавленного
1/2 лимонный сок
6-8 ст.л. кленового сиропа
1 стакана кокосового молока
3 столовые ложки какао-порошка

Карамельный слой

½ стакана кокосового молока (толстая сливочная часть)
50 мл – кокосовой воды из банки
1 ч.л. корицы
3 столовые ложки кокосового масла
350 гр фиников
1/2 ч.л. соли
60 г кешью
1/2 лимонного сока
1 ч.л. экстракта ванили
1 ст.л Tahini
6-8 ст.л кленовый сироп

plant based, vegan recipes, wholefood plant based

18 comments

  1. Your cakes always look so good 😍 Have you ever made a Mont Blanc cake? I think that’s what its called. Its made with chestnuts and its delicious.

  2. I became vegan two months ago. I still follow some not vegan channels, which I really like and I was so happy to see this amazing recipe. Thank you <3 I am gonna share it with my friends!

  3. Privet, sweet adorable Alla. Your caramel and chocolate cake looks so pretty and beautiful, just like you. What do you love about caramel? Have a good day, sweet adorable Alla. <3

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