Author: Lena Novak - Lena's Vegan Living 

Recipe type: Dessert

Serves: 16

 

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INGREDIENTS

Quinoa 2cups (follow the cooking instruction on the package)

Pitted dates 2cups (presoaked for 20min & drained)

Coconut oil ¼ cup (melted above the steam)

Almond flour 1 cup

Pinch of Himalayan Pink Salt 

9 foil pie pans 9” (they usually come in set of 6, so you will need two sets)

Glad press’s Seal wrap

Parchment paper

Spatula

Food processor

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CARAMEL FILLING

Pitted dates 1cup

Almond butter 1cup

Coconut water ½ cup (or plant-based milk of your choice)

Pinch of Himalayan pink salt

Few drops of caramel extract

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Blend all in a food processor.

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TOP LAYER & DECORATION

Baking chocolate 1 cup (dairy & sugar free)

Canned coconut milk 1 cup

Maple syrup ½ cup

Shaved almonds 1 ½ cup

Squeeze bottle

Silicone chocolate mold tray

White African Violets flowers (optional)

 

PROCESS

Line your pie pans with the Glad Press’n Seal wrap making sure it’s perfectly smooth.

Place the dates into the food processor and blend them as smooth as possible.

When ready, add the quinoa, melted coconut oil with almond flour and blend thoroughly.

Transfer the mixture into a bowl.

Create round  8 equal parts 3/4 cup each.

Place each one in the middle of one of your baking sheets.

 By starting from the centre, gradually spread the mixture with spatula as evenly as possible. You may also use your hands to press down to make the layers smooth and thin all the way to the edge.

When ready, cover each one with parchment paper and place it into the freezer overnight.

You can stock them on top of each other.

When ready, lift each layer carefully from the baking sheet with the wrap by pulling the edges of the wrap.

Carefully peel off the wrap and place each layer on a flat surface.

Take the first one a place it on a tray or cutting board lined with parchment paper.

Start spreading your caramel approximately ¼” thick. For the best results, apply the cream about ¼” a way from the edge.

For the best results, do only two layers at a time and place them into a freezer for hour to assure they stay firm.

Repeat the process by applying the caramel to combine those later, but again only 2 at a time, which means you, will have two sets of 4 layers.

Place them in a freezer again for an hour.

When ready, add a layer of the caramel on top of the already made 4 layers and add the remaining 9th later on top.

Repeat the process with the other 4 layers and carefully place the 5 layers on top.

Place the cake back into a freeze for an hour again.

In the mean time, make your chocolate by adding the melted chocolate to the coconut milk with maple syrup and bend thoroughly with a whisk.

Divide the chocolate into halves by filling up your squeeze bottle with one half.

By using the squeeze bottle, fill up 9 heart shapes and 6 butterflies of the mold and place it into freezer over night.

Take the cake out of the freezer and start applying the chocolate by spreading it from the middle with spatula all the way to the edge. It’s okay if it drips down, because you will be applying the chocolate around the cake as well.  

Cover the cake completely and place again into a freezer for an hour.

When ready, apply the almonds all over the side of the cake with your hands by adding hand full at the time and pressing lightly.  Do your best, so everything is cover completely and scoop up what’s left.

Apply the rest of the almonds on top by creating your desirable shape and place the cake into a freezer over night.

The next day, carefully remove the cake from the tray or cutting board, peal of the parchment paper and pace the cake on a cake tray or large enough plate.

Carefully remove the chocolates from the mold and decorate your cake.

You may add the final touch up with the flowers if you wish.

Place the cake into refrigerator and take it out ½ hour before serving.

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Note:  This cake should not be out of refrigerator more than ½ hour.

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