Caramel coconut cake

Did you know that peanuts combined with dates make a truly mouth-watering salted caramel treat? If you didn’t already know, now is the time to try this wonderful combo and make a creamy caramel coconut cake, for example! 😉 It doesn’t really take much. Fresh dates, coconut cream, nut butters and nuts of your choice are all you need to start. Afterwards, of course, you can decorate with the best of the best that seems to suit the cake at the time. Whether it’s crunchy peanuts, fresh berries or something else. And once you’ve made the cake, don’t forget to invite your guests so they can enjoy the delicious treat too!

Quantity: 8-10 cake lovers
Preparation time: 45 minutes + time to set in the fridge
Severity: light
It takes:
For the North:

• 1/3 cup coconut flakes
• 1/2 cup of nuts of your choice (for example Indian nuts and/or roasted peanuts).
• 1/3 cup almonds
• 10-12 fresh dates without stone
• 1 tablespoon soya coconut oil
• 20-24 cm diameter loose round cake tin.
• baking paper

For the filling:

• 2-3 larger handfuls of soft, stoneless dates (it is advisable to soak the dates for 30 minutes before using, this will soften them and give them a smoother texture when processed).
• 200-250 ml good quality peanut butter with no added sugar (homemade, pre-made peanut butter with a gram of salt is also suitable).
• 800 ml solid coconut cream (let the coconut cream set in the fridge beforehand and do not add any liquid that may be in the bottom of the packet).
• a pinch of natural vanilla, if desired

How to make vegan coconut cake?

Place all the ingredients for the base in a food processor or high-powered blender and process until smooth. Then place the mixture in the bottom of a loose cake tin previously lined with baking paper and press out as evenly as possible. Then place the cake base in the fridge to set and start making the filling. For the filling, add the coconut cream, peanut butter, dates and a little natural vanilla to a food processor. Work until an even creamy texture is achieved. Put the filling on the bottom and place the cake in the freezer for four hours to overnight. Before serving, take the cake out of the freezer and let it stand for at least an hour in the fridge. Decorate with anything you like and enjoy!