Raw Chocolate Caramel Cake


Ah the joy of a good tasting caramel is such a treat. But as you all know this recipe will be quite different than your usual caramel. It will be a mixture of a healthy treat and a taste of naughty deliciousness. This Raw Chocolate Caramel Cake produces a soft and chewy mousse with a wonderfully smooth and creamy texture. I like how you can cut into the cake and it reveals all the marble colours.

This cake was made for a birthday party so I wasn’t able to taste it, but I always have a trick up my sleeve. Me and my best friend assistant assembled a couple of mini cupcakes just for us to try and boy were they delicious! I think we also  finished every trace of extra filling in the bowls with this cake. Is it possible to smile with your mouth full? All answers welcome below, once you make this cake 😉

This was inspired by the wonderful blogger Fragrant Vanilla Cake

Makes one 7 inch cake


  • 2/3 cup almonds
  • 1/3 cup ground flaxseed
  • 3/4 cup dried finely shredded coconut
  • 1/8 teaspoon sea salt
  • 3/4 cup soft medjool dates, pitted and chopped
  • 3 Tbsp raw cacao powder
  • teaspoon of vanilla
  • a dash of rum (optional)


  • 1 cup date paste (dates soaked in water for 30 minutes, mix in your food processor with 1 cup of dates and 1/2 cup of water)
  • 3 Tbsp coconut butter
  • 3 Tbsp maple syrup or raw coconut nectar
  • 1/4 tsp sea salt
  • 1 tsp vanilla powder
  • 3/4 cup coconut water (or tap water)

Chocolate Mousse Filling

  • 2 cups ripe avocados (about 3 avocados)
  • 1/4 cup raw coconut nectar, or your choice of raw liquid sweetener
  • 1/4 tsp sea salt
  • 1/2 Tbsp pure vanilla extract
  • 1/2 cup cacao powder
  • 3 Tbsp cacao butter

Banana Filling

  • 2 cups soaked cashews (soak in water for at least 4 hours)
  • 3/4 cup bananas
  • 3/4 cup Caramel mixture (recipe above)
  • 1/4  teaspoon sea salt
  • 1 Tbsp pure vanilla extract
  • 1/4 cup coconut butter

Liquid Chocolate for garnish

  • 1/4 cup dark 90% Chocolate (liquid)


  • 1/2 cup Cacao butter, liquid
  • 1/2 cup Cacao powder
  • (mixed together on low heat and poured over the cake)


Lightly coat a 7 inch spring form removable bottom pans with coconut oil. To prepare the crust, process flax, coconut, buckwheat and sea salt in a blender or food processor until fine crumbs, then add the dates and cacao powder and process until the mixture holds together when squeezed between your fingers (if not holding together, add more dates). Firmly press crust into the bottom of the prepared pan, and set aside.
To make the caramel, in a high speed blender, combine all ingredients and blend until smooth.  Set aside.
To make the chocolate filling, combine all ingredients in a high speed blender or food processor and process until smooth.  Set aside.
To make the banana filling, in a high speed blender or food processor, combine cashews, bananas, caramel, sea salt, and vanilla in a food processor and blend until smooth and creamy. At the end add the coconut butter.  Set aside.
To assemble cheesecake, pour the chocolate filling over the crust. Add a chopped banana on top of the chocolate filling. Then pour over the banana caramel layer, then drop more of the swirl by the tsp over that and swirl with a knife. Place in the freezer for about 4 hours to firm up.
When the cake is ready, melt the chocolate, and drizzle it around the edge of the cake so it drips down the sides.
Photographer: Žiga Zupančič

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