This cake is absolutely divine. I wanted to make a cake that was more than one note with flavors that played well with one another. And this is a winner. Because I’m asked all the time for recipes that do not call for so many nuts, I am constantly trying different combinations. And this combination is a definite winner. I used a almonds and pine nuts. I was pleasantly surprised at the buttery flavor the pine nuts gave to the cake.
This recipe produces four servings. Perfect for one person to enjoy over four days s which is what I did. I meant to take a picture of the whole cake in the pan, but I forgot. And I almost didn’t get any picture in the pan.
Raw Caro-Coco Layered Cake
1 1/2 c Almonds, soaked and dehydrated (if you can’t wait, just go for it with dry ones)
1 c Dried coconut
3/4 c Dates, cut into smaller pieces for easier processing
Up to 2 T water if mix is not binding
Process almonds and coconut into a fine powder. Add the dates and process until dough sticks together. If the dough is not forming, add water 1 T at a time.
Carob Cream Ingredients:
1 1/2 c Pine nuts
1/3 c water
3 T Coconut oil, liquid
3 T Carob powder
3 T Liquid sweetener of your choice (I used agave nectar)
1 t Vanilla extract
Carob Cream Instructions:
Process pine nuts and water until smooth. Add remaining ingredients and process until smooth and well mixed.
Press 2/5 of the cake in the bottom of a 7″ pan. Top with 1/3 of the carob cream. Then press on another 2/5 of the cake dough spreading evenly over cream. Be careful not to press too hard or all of the cream will squish out of the sides. Top with another 1/3 of the carob cream.
In a smaller pan, coat the bottom with coconut oil and press in the remaining 1/5 of cake dough. Flip it out of the pan and place on top in the center. Top the cake with the remaining carob cream. The middle will have more cake which makes for a lovely presentation. Refrigerate for a couple of hours to allow the cake to set.