Ingredients: (1 cup = 200ml)
This recipe makes a full-size cake. You can half the ingredients if you want make a smaller cake.
Bottom Layer:
- 3/4 cup of dates (around 12)
- 2 cups of almond flour (or any other nut flour) - (or put some nuts into a food processor and pulse until you have flour consistency)
- 1/4 cup of cocoa powder
- 1/3 cup of peanut butter
- 2 tbsp. coconut oil
- 2 tbsp. of water
- Pinch of salt
Middle Layer:
- 1 cup of millet grain
- 3/4 cup of cashews
- 1/2 of sweetener of your choice (maple syrup/honey etc.) or more to taste
- Juice of half a lemon
- Salt to taste
- Vanilla extract
Top Layer:
- 1 1/2 cup of dates (around 30)
- 1/3 of peanut butter
- Pinch of salt
- Water
1. Bottom layer - Place all the ingredients into a food processor and pulse until everything is well combined.
2. Middle layer - Cook millet and cashews with 2 cups of water for around 20-25 min. until soft and combine it with the rest of the ingredients in the food processor or a high speed blender and blend until smooth.
*If you use raw honey as a sweetener, let the millet and cashews cool down a bit so the honey would not loose its nutritional values.
3. Top Layer - Add all ingredients into a food processor and pulse until smooth. Add as much water as you want your caramel paste to be.
*Decorate with roasted peanuts or almond flakes to create flowers.
Enjoy!