Salted Caramel cake





Makes one layer of the cake


1/2 cup of almonds 

1/2 cup of cashews or macadamia (or mixture of both)

1/2 cup of cacao powder 

1 cup of soaked dates (soak in boiling water) 

pinch of salt (preferably celtic or pink salt)


1/2 cup of tahini 

1 cup of soaked dates (if using medjool dates you don't have to soak)

1 cup of coconut cream 

1/2 cup coconut oil 

1/2 tsp of vanilla powder/paste

pinch of salt 

Buckwheat crumble

1/2 cup of buckwheat

1 tbsp of honey

Pinch of salt

1/4 tsp of vanilla powder/paste


1/2 cup raw cacao butter 

1/2 cup of coconut oil 

1/4 cup of coconut cream

1 cup unsweetened cacao 

1/2 cup maple syrup is what i use, but you can use coconut nectar, honey, liquid stevia or agave (add more if not sweet enough) 

1/4 tsp vanilla powder/paste

1 tbsp of cinnamon 

Pinch of salt



  1. Line cake tin with baking paper (it is easier to cut if in a square tin)

  2. In a food processor blend all of the the base ingredients (I would put everything in except the dates then drop the dates in one by one as it may get stuck) until it become doughy with chunks. 

  3. Push the base into the tin and flatten with the back of a spoon. 

  4. In a fry pan, brown the buckwheat then add honey, vanilla and salt. Spread over the base layer

  5. Blend all of the centre ingredients and poor over, making the 3 layer. Place in freezer.

  6. For the chocolate, melt the cacao butter and coconut oil on stove. Be careful as it melts quickly and can burn. 

  7. Take off the heat and whisk in the rest of the ingredients. 

  8. Poor chocolate over caramel (if hard) and place in the fridge or freezer if you like the caramel hard.

  9. For cutting I would heat your knife so the chocolate won’t crack. You can do this by placing the knife in boiling water.

Refined yourself :)