Salted caramel cakes

Healthier salted caramel cakes with dates and coconut milk. You can find the recipe below!

5 cake rings

Ø 7 cm, height: 5,5 cm

Base

- 100g cashews

- 50g desiccated coconut

- 5 medjool dates

- 1 1/2 tbsp coconut oil

- 1 tbsp cacao

- Pinch of salt

Dates layer

- 500ml coconut milk

- 50g coconut santen/creamed coconut

- 4 medjool dates

- 1 tsp vanilla extract

- 4 gelatin sheets

Top layer/quenelle (salted caramel)

- 6 dates

- 100ml water

- 1/2 to 1 tsp (or more)

- 2 gelatin sheets

Base

1. Line a baking tray with baking paper. Place 5 cake rings on top of the paper. Line the inside of the cake rings with clear cake collar/foil.
2. Put the base ingredients in a food processor and blend until ground. Use a spoon to divide the crust mixture between the 5 cake rings and press firmly. Place the tray in the fridge.

Dates layer

3. Soak the gelatin sheets for at least 5 minutes in cold water in bowl 1. Put the other ingredients in a blender or food processor and blend until you have a smooth mixture. Pour the mixture in bowl 2.
4. Remove the sheets from the water and squeeze out the excess liquid. Let the sheets dissolve in 2 or 3 tbsp of hot (not boiling) water. Add the gelatin to the ingredients in bowl 2 while stirring.
5. Pour the mixture on top of the base and place in the fridge for a few hours to set.

Salted caramel

6. Put the dates, water and salt in a blender or food processor and blend until you have a smooth texture. Add more salt if needed. 
7. Add the gelatin sheets (again, soaked and squeezed) while stirring. Pour onto the first layer and/or in a mold (place the mold in the freezer) and place in the fridge.