Are you ready for a real treat? This little cake is amazingly delicious, satisfying and loaded with nutrients.
I made this cake for the first time to surprise my husband Valentine's day and I can't stop finding excuses to make it all the time.
This cakes (the recipe makes two) are totally free of processed sugar, Raw, Vegan, and Paleo.
The best thing of having a business focused on raw cacao and other superfoods is to have access to all these magnificent foods all the time. Having cacao always available is a blessing, and knowing that I can enjoy this kind of delicious treats loaded with health benefits.
I used our Spiced blend for the cake part because it's anti-viral and anti-bacterial properties, Winter brings a lot of challenges for our immune system, and our Superfood blend for the caramel sauce, just because adaptogenics are never off style but you can use any of our blends.
2/3 C. nuts ( mixed or just your favorite one, I used walnuts and pecans)
1/3 pitted dates (soaked four hours, drained)
For the middle sauce
1/3 C. almond butter
1/3 C. melted coconut oil
2 Tbsp honey
6 drops vanilla stevia
Pinch of salt
Pulse the nuts and Spiced cacao drink mix in your food processor until they become a rough flour. Add the dates and process until it all starts to stick together. Using about 2/3 of the mix (save some for the tops), press into the bottom and sides of two lined cupcake tins and put in the refrigerator. Use the rest of the mix to make the tops by pressing it into cookie molds the same diameter of your cupcake tins. Put those in the refrigerator as well.
For the middle sauce blend all ingredients until smooth. Take the cakes out of the refrigerator and pour the sauce mixture into each one, filling up almost to the top. Now, carefully press the tops onto the cakes, gently pressing together the edges. Take the cakes out of the molds, flip them and place them in a cute dish. You can decorate them or leave them just the way they are.