Raw Caramel Spice Cake

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It’s hard to believe it’s December already! This year has flown by faster than any year yet. I guess that’s what starts to happen as you get older. Time is so precious, especially at this time of year. I’ve been having fun playing around with a few different festive recipes in the kitchen and am totally stoked for how this chocolate caramel spice cake turned out. It’s definitely going to be one I make a few times in December for holiday parties and for simply indulging in while watching some classic holiday movies.

Raw Chocolate Caramel Spice Cake
Serves 8
Equipment needed: food processor, 9 inch spring-form pan, blender (optional)
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1. Cake
  1. 2 cups pecans (recommended to be soaked 6 hours)
  2. 2 cups dates
  3. 4 tbsp cacao powder
  4. 1 vanilla bean or 2 tsp vanilla extract
2. Caramel Spice Layer
  1. 1 cup dates
  2. 2 tbsp coconut oil
  3. 1 vanilla bean or 2 tsp vanilla extract
  4. 1 tsp cinnamon
  5. 1 tsp nutmeg
  6. Water, as needed
  7. Pecans to garnish
  1. To make the cake, first process the pecans in your food processor until they are small crumbs. Add the remaining ingredients and process until everything is combined. Press the cake into your spring-form pan. Put in the freezer while you get started on the caramel spice layer.
  2. To make the caramel spice layer, process or blend all the ingredients until smooth. You will need to add water, as needed, so that you can easily spread the caramel layer on top of your cake. Once it's ready, pour and spread the caramel layer evenly on the cake. Garnish with pecans. Enjoy!
  1. Serve right away or put into your freezer until ready to serve.
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