Caramel Macadamia Dream Cake
with Berry Compote
A DELIGHTFULLY RAWSOME DESSERT
Baked with Love | Free from gluten, dairy, soy, egg, preservatives and refined sugar
7 medjool dates
1/2 c walnuts
pinch of salt
1 c coconut cream
1/4 c coconut sugar
1/4 c coconut oil
2 c raw macadamias soaked in filtered water over night
2 T tahini
2 vanilla beans
1/4 c coconut cream
1/2 c filtered water
1/4 c coconut sugar (optional)
In a food processor blend walnuts, dates & salt until well combined.
In a lined cake tin press down mixture until flat on bottom of the tin.
On the stove top place coconut cream, sugar & oil into saucepan on low heat. Stir frequently & reduce (this usually takes 20-30 minutes).
Allow to cool.
Place macadamias, vanilla, coconut cream & caramel onto a food processor & blend until smooth.
Evenly spread mixture over the base in the cake tin.
On the stove top place berries, water & sugar into a saucepan on low heat. Stir frequently & reduce (this usually takes 20-30 minutes).
Once cooled evenly spread compote over the caramel filling of the cake.
Decorate with fresh raspberries.
Place in the freezer or fridge until 20 minutes before serving.