Raw Salted Caramel Cake

with 4 Comments
Raw Salted Caramel Cake

This is incredibly good and super easy to make. It’s also completely decadent and pure indulgence. It’s made of some of my favourite, and in my opinion, finest ingredients, and I would like to think healthy, but hey who am I kidding? Sugar is sugar, no matter how it appears, so just enjoy it for what it is. It also makes a wonderful gift so cut it up into slices and place in a box and surprise someone. This keeps incredibly well in the fridge for at least 2 weeks, and it freezes well too if you want to make it in advance and then defrost the night before you need it. The dates are a key ingredient here. Medjool dates are super soft and blend to a creamy paste very easily. If you can’t get hold of them or would prefer a cheaper option, I do find that most other dates available in the supermarket can be very hard, so I leave them to soak for an hour or so in water, before draining them and then blending. For best results you’ll need a good blender, but I have gotten away with a hand blender on many occasions.

You’ll need a small spring form tin about 20 cm in diameter.

Serves 10 – 12


For the base:

300 g Cashews

70 g Coconut Oil, melted

20 g Cocoa Powder

2 Tsp Maple Syrup

Good pinch of Salt

For the filling:

370 g Medjool Dates

50 g Coconut Oil, melted

1 / 2 Tsp Salt

Extra Cashews, Fleur de sel and Coconut Flakes to serve

Creamy, Nutty, Crunchy


Line the base of the tin with a piece of baking paper. Grind the cashews to a fine flour using a high powered blender, then add the coconut oil, cocoa powder, maple syrup and a good pinch of salt, and mix until it has all come together. Press the cashew dough in to the tin, making sure it is an even and smooth layer. Place in the freezer, if you have one, or fridge to firm up.

Meanwhile make the filling by blending the dates with the coconut oil and salt. Taste, and if desired add more salt. Spread evenly over the cashew base and leave in the fridge to firm up for several hours, or best over night. Slide a thin knife around the sides of the tin and carefully remove. Slide the cake on to a serving plate or board and decorate with edible flowers, a little fleur de sel, and coconut flakes.

Enjoy you lovely people! If you want to keep up to date with my latest recipes do sign up to my newsletter or follow me on Instagram. I love to receive photos and feedback on my recipes, so keep me posted!

4 Responses

  1. Mrs Ann Whiteway
    | Reply

    Will try this but will half the ingredients as its only me.

    • Hannah
      | Reply

      It also keeps really well! And you could freeze it too. Hope you like it.

  2. Sheila
    | Reply

    I made this at the weekend for a treat, I couldn’t get Medjool dates but had some good quality soft dates for baking which worked well. Also I didn’t have a round tin to hand the right size so used a rectangular tin approx 16 x 25 cm which again worked well. It doesn’t taste ‘salted’ so I think I was a bit over cautious with the salt for the filling and could have used a bit more – note to self for the next time I make it. It will be a regular make as so easy to do.

    • Hannah
      | Reply

      Thank you for your review. I’ve now updated the recipe to 1/2 tsp salt and suggested the date cream should be tasted before pouring on to the cashew base, to allow more salt to be added to taste! Thank you for making this.

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