1 1/2cupraw cashewssoaked in water overnight, then drained
1cupcoconut milkcanned
1/3cupcoconut oil
1tsp100% vanilla extract
4tbsxylitol or erythritol
2tbsraw cacao powder
FOR THE CARAMEL SWIRL
1 1/2cupdatessoaked in boiling water for 10 mins then drained
1/4cupcoconut milkcanned
1/4cupcoconut oil
FOR THE CHOC TOPPING
1/2cupcoconut oil
1/2cupraw cacao powder
1tbsxylitol or erythritol
NOW WHAT
Line a 24 cm (10 inch) spring form cake tin with baking paper.
FOR THE BASE
Place all the base ingredients in to a food processor or blender. Whiz until well combined, it will become almost a smooth butter. Yum!
Press the mix in to the prepared tin to cover the entire base, ensure it is even.
Set aside.
FOR THE CHOCOLATE FILLING
Using the food processor (don't worry about washing it!) place all the filling ingredients and whiz until completely smooth (it will take around 5 minutes).
Pour this delicious mixture over the top of the base and place into the freezer for about 20 minutes.
FOR THE CARAMEL SWIRL
Using the food processor (again, don't worry about washing it) add all the ingredients and whiz until completely thick and smooth.
Pour the caramel on top of the chocolate filling and use a spoon to lightly swirl the two fillings together.
Place into the freezer.
FOR THE CHOC TOPPING
Using the food processor (again, don't worry about washing it) add all the choc topping ingredients and whiz until completely smooth. The friction from the blending will melt the ingredients together nicely.
Take the cake out of the freezer and pour the choc topping on top.
Place into the freezer for at least 2 hours or overnight.
Gently release the springform and slice with a hot knife, we actually cut ours into squares.
Enjoy!
MERRYMAKER TIP
Place leftovers in an airtight container in the freezer.If leaving the cake in the freezer overnight, you will need to take out 30 minutes before slicing and serving to ensure it softens up.