This cake taste’s like one of life’s biggest indulgences. Like no matter what you’re going through, this cake can make it all better. It’s really rich, firm yet creamy and gooey, it has crunch from walnut chunks and cacao nibs, and gorgeous banana and caramel flavors that perfectly complement the cacao taste. Triple or quadruple the ingredients in the recipe below and make a bigger cake for a special occasion. Anniversary, birthday, special celebration – it is dressed to impress and the taste will wow everyone. If you don’t have any special event coming up, make the mini version below just for you and your loved ones just because; it’s perfect for 2 bigger servings or 3-4 smaller ones.
Prep time: 10 mins
Serves: 2-4
Ingredients For The Cake
- 1 cup whole walnuts
- 1/2 cup sunflower seeds, ground
- 1/3 cup raisins1 ripe banana
- 3 TBSP cacao powder
- 2 TBSP coconut oil
- 1/2 tsp cinnamon powder
- Pinch of sea salt
Ingredients For The Caramel Layer
- 4 Medjool dates, pitted (or about 6-7 dry dates, soaked in water until soft, then drained)pinch of vanilla essence
- 2 TBSP coconut oil
- Toppings: cacao powder and cacao nibs
- Add all the ingredients for the cake in a blender and blitz for few seconds until you get a creamy dough consistency. Make sure you don’t process the mix completely, to leave some pieces of whole walnuts in it – they will add crunch.
- Scoop out the mix in a spring form pan lined with baking paper or cling wrap and place in the fridge.
- To make the caramel, mix all the ingredients together. You can easily do this by hand.
- Spread the caramel onto the cake and return to the fridge.
- Allow the cake to firm up for about 1-2 hours. Or at least 30 mins.
- Pimp it up with cacao nibs on the sides (press them by hand into the cake) and powder it with cacao powder on top.
