Salted Caramel cake



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Sugar, in all forms, is a simple carbohydrate that the body converts into glucose and uses for energy. But, the effect on the body and your overall health depends on the type of sugars you’re eating, either natural or refined.

Natural sugars are found in things from nature. Like fruit, honey and even vegetables. 

Refined sugar comes from sugar cane which is then processed to extract sugar. 

How the body metabolises natural sugars differs from how it metabolise refined sugars. The body breaks down refined sugars rapidly therefore you don’t feel full, no matter how many calories.  There are fibres in fruits and vegetables which slows down our metabolism and makes us feel full when they expand in our gut. 

Although natural sugars are better for you than refined, it is also good to remember the importance of moderation.


Timing is everything. 

Natural sugars are going to give you a hit of energy, think about when you need this most? Most often, not at night. As hard as it might be to break this habit, if you are going to have something sweet try and have it around 3 or 4pm. 

Everyone knows that feeling of having an afternoon slump (also known as siesta). This is due to a drop in blood sugars post lunch time. I do believe (along with ancient traditions) that this is the perfect time for energy boosting foods. Sweet foods and drinks by nature that provide a practical means of activating our sluggish minds and grounding our restless bodies. 




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 :)