Caramel Apple Dream Cake from

@vanelja’s Crust:
1⁄2 cup almonds
1⁄4 cup walnuts 4–5 fresh dates (pitted)
1⁄2 tsp ground cardamom
A pinch of sea salt

Filling:
1 sweet organic apple 1⁄4 cup cacao butter, melted
2 tbsp coconut oil, melted
1 cup cashew nuts
1⁄4 cup coconut milk 4–5 tbsp coconut syrup
1 tbsp lemon juice
1 tsp ceylon cinnamon 1 tsp vanilla extract

Apple topping:
2 sweet organic apples, cut to small pieces
1 tbsp lemon juice
1 tsp vanilla extract
1 tsp ceylon cinnamon pinch of sea salt

Salty Caramel Sauce:
2 tbsp peanut butter 
2 tbsp coconut syrup 
2 tbsp coconut milk 
a pinch of sea salt

Cake tin: approx. 18 cm / 7 inches

Crust: Measure the almonds & walnuts into a blender. Blend until fine crust. Add the dates and spices and blend until moladble dough. Cut a parchment paper piece the size of the tray’s diameter and set it to the bottom of the tray. Press the crust batter firmly onto the bottom of the tray, but leave a few tablespoons of the mixture aside, for the decoration.

Filling: Cut the apple into wedges. Melt the cacao butter and coconut oil in a warm water bath. Measure all filling ingredients into a blender and blend smooth. Pour the mixture on top of the crust. Place the tray into the freezer until solid.

Caramel Sauce: Mix all ingredients in a small bowl, stirring with a spoon until even. Check the taste and texture, and add syrup if you want the sauce to be more runny.

Apple topping: Place the apple pieces into a bowl. Pour in the rest of the ingredients and stir. Take the cake out of the freezer and let thaw for a moment. Add apple frosting and caramel sauce on top and sprinkle on the cake batter crumbs you saved earlier on the top. 
Tip: Add the toppings only just before you are about to serve the cake so that your cake will look nice & fresh.

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