4 Layer Raw Cake
Ingredients
Brownie layer
- 2 cups of hazelnuts
- 1/2 cup of whole blanched almonds
- 2 cups of Medjool dates, pitted
- 3/4 cup of cacao powder
- 1/3 - 1/2 cup of rice malt syrup
Caramel layer
- 1 1/2 cups of Medjool dates
- 2 tablespoons of coconut cream
- 1/4 teaspoon of pink salt
- 2 tablespoons of rice malt syrup
Vanilla chocolate chip layer
- 2 cups of soaked cashews
- 1/4 cup of rice malt syrup
- 1/2 cup of coconut cream
- 1 teaspoon of vanilla powder
- 1 cup of mini dairy-free chocolate chips
Chocolate layer
- 2 cups of baking chocolate (loosely filled)
- 1 teaspoon of coconut oil
Preparation
Brownie layer
Blitz all the dry ingredients in a food processor.
Add the wet ingredients and blitz again until sticky batter consistency is achieved.
Press the mixture onto the bottom of a square pan lined with parchment paper or create a cake by pressing it into a 9-inch springform pan.
Freeze for one hour.
Caramel layer
Blitz all the ingredients for the caramel layer.
Pour the caramel mixture onto the brownie layer.
Freeze for one hour.
Vanilla chocolate chip layer
Blitz all the ingredients for the vanilla chocolate chip layer.
Pour the mixture onto the caramel layer.
Freeze overnight.
Chocolate layer
Melt the baking chocolate using a double boiler.
Add coconut oil to the melted chocolate and mix well.
Pour the melted chocolate onto the frozen cake.
Place pretzels quickly on top of the soft chocolate.
Freeze again.
