Raw Caramel cakes

Raw Caramel Cakes

Ingredients (makes 12 large or 24 small cakes)

Caramel Middle

  • 1/3 Cup cacao butter (35g) - melted

  • 2 tbsp coconut oil (50g) - melted

  • dried dates - (500g) soaked in water for 1 hour

  • 2 tbsp mesquite powder (4g)

  • pinch of salt

  • 4 tbsp almond butter (80g)

  • 1 tsp vanilla

  • 1 tsp cinnamon

  • 3 tbsp maple syrup (45g)

  • 2 tbsp coconut milk

  • 2 tbsp boiling water LAST*


  • 2 cups almond meal (150g)

  • 1/2 tsp vanilla

  • pinch of salt

  • dried dates (160g) - soaked in water for 1 hour

  • 1/3 cup cacao powder (25g)

  • 2 tbsp coconut oil (30g)

  • 2 tbsp maple syrup (30g)

  • 1/4 cup buckinis (activated buckwheat) (40g)

Chocolate topping

  • 2 x blocks of healthy dark chocolate - melted

  • extra buckinis - optional


For the caramel…

  1. melt cacao butter & coconut oil in a small pot on low heat

  2. add all of the caramel ingredients (except water) into the food processor blitz until it starts to combine, then gradually add in the boiling water until it becomes a smoother texture

  3. grease the cake moulds with coconut oil and put caramel mixture carefully in each, filling up 3/4 of the way and making sure the base is flat

  4. put in the freezer and allow to harden slightly

    For the Base…

  5. add all base ingredients into the cleaned food processor and blitz until a crumble texture forms 

  6. press base mix onto the caramel until no lumps or gaps remain

  7. put back into the freezer for a few hours and allow to fully set

  8. remove from the moulds and pour chocolate over each one  

  9. top with buckinis - OPTIONAL*

  10. store in a airtight container in the freezer 

kim wainscoat