Ingredients

Base

• 1 cup pitted dates
• 1/2 cup raw almonds OR almond meal
• 1 cup shredded or desiccated coconut
• 1/4 cup cacao powder
• ½ cup buckwheat grouts

Caramel

• 2 ½ cups of medjool dates OR dried dates soaked for 20 mins and drained
• ½ cup Mayver’s Hulled Tahini

Decoration

• Fresh strawberries
• ½ cup raw pecans

Method

1. Add all “base” ingredients into food processor and process until mixture is combined (about 2 minutes).
2. Line a circle baking tin with baking paper.
3. Spoon mixture into tray making a flat and even surface and set aside.
4. To make caramel, place all “caramel” ingredients into food processor and process until mixture in smooth and creamy. This will take 3 – 5 minutes.
5. Pour caramel mixture into baking tray over base and smooth out with a sharp knife.
6. On an even surface, place cake tin into the freezer for 6 hours. This will allow enough time for the caramel to set.
7. When ready to eat, remove cake from freezer. Decorate with fresh strawberries and raw pecan. Remember when slicing to use a hot knife and this will give a nice clean cut.

This yummy raw vegan recipe is from @eatlearnflourish