I can remember exactly when my obsession for raw treats started. I was working as an online health editor at the time and my colleague asked if I’d tried avocado chocolate mousse before. I was like, “Ew, what’s that?” As it turns out, I found it pretty amazing… I even made a 5 minute version of it here and, because I love it so much, I’ve made a paleo cake version here.
Fast forward a few years later and I just love making raw cakes. I recently made this two-tier raw salted caramel cake for my sister-in-law’s birthday using the MerryMaker Sisters’ Raw Salted Caramel Cake recipe. It’s the second time I’ve made this cake, but this time around I doubled the recipe to make it into two layers.
To make the caramel even more delicious, I added 2 tablespoons of unhulled tahini. Not only does it provide a beautifully thick consistency to the caramel, but it’s full of minerals, protein and calcium, too.
I just love seeing people surprised when they realise this salted caramel cake is actually “healthy” and made mostly from cashews and coconut. If you’re new to raw desserts, this recipe will certainly convert anyone into raw vegan treats. But before you serve any delicious raw cake disguised as it’s traditional, sugar-laden kind, don’t tell anyone what’s in it – they often won’t believe you!