4 Dec 2013

DARK CHOCOLATE CAKE WITH SPICED CARAMEL & PECANS


This is seriously one of the best recipes I've ever made. It only survived a couple days due to its irresistible deliciousness. Having said that, it tastes better the second and third days so try to be patient. Make it today, tomorrow, for Christmas, a Birthday party, whatever. You don't really need a reason. It's that good.


Lemme giva ya the rundown. You've got a dense, dark chocolate pecan cake base topped off with a sweet, creamy, spiced caramel sauce and covered in pecans: can you wrong here? No. Serve this over the holidays to your loved ones and I guarantee they will all be shocked when you tell them it is raw, vegan, gluten-free and super healthy. Praise pecans! 


Keep in mind this cake is quite dense and rich so you probably won't want more than a slice but c'mon... it's all nuts and dried fruit so eat as much as you want; then dance until ya sweat to balance it out! This cake gives me energy, makes my hair strong, skin glow, muscles happy (after a workout) and puts a giant smile on my goofy face. I hope it does the same for you.

As always, adjust according to what you have and/or want. For example: no pecans? Any other nut will do. Get the recipe at One Green Planet or use the same one below:

RAW VEGAN CHOCOLATE CARAMEL PECAN CAKE

THIS RECIPE IS : 

INGREDIENTS

For the cake
  • 1 cup pecans
  • 1 cup dates
  • 1 teaspoon vanilla extract
  • 2 tablespoons cacao powder
For the caramel
  • 3/4 cup dates
  • 1 teaspoon vanilla extract
  • Cinnamon and nutmeg, to taste (I used about 1/2 teaspoon of each)
  • 2 tablespoons melted coconut oil
  • Water, as needed (I used about 1 cup altogether)
For the topping
  • Handful pecans
  • Cinnamon
  • Nutmeg

PREPARATION

  1. To make the cake: put the pecans in your food processor and process until they become small crumbs. Add the rest of the ingredients and process until it all begins to stick together. Press into a small spring form pan (mine was about 6 inches), leaving the sides slightly higher than the center so you can later pour in the caramel. Leave in the fridge for a few hours or overnight.
  2. To make the caramel: blend all the ingredients until smooth, adding water as needed to get a caramel consistency. Pour into the center of your cake and spread to the sides so it drizzles down and looks sexy. Oh, baby. Top off with pecans or other nuts if you wish. Enjoy with spiced nut milk!