I’m not the kind of person you’d invite to write up a cosmetics promotion: I don’t wear make-up or buy much in the way of “products”, but THANK YOU Suzan the Aquarian for inviting me to last night’s demonstration of the newly launched Dr….
This is a really easy cake recipe which requires no ovens, no baking, no flour, no eggs. All you need is a fridge a food processor and the following ingredients:
For the base:
1.5 tbsp vanilla extract
2 tbsp coconut oil
For the caramel layer:
150g peanut butter or almond butter
8 tbsp water
8 tbsp coconut oil
pinch of salt
300g chocolate (over 70% cacao)
To make the base layer first melt the coconut oil, then add all the ingredients to a food processor. If you have a small food processor, maybe add the ingredients slowly or do it in 2 smaller batches. When this is done, pop your mixture into a round springboard baking tin making sure its spread out evenly.
For the caramel layer blitz dates and peanut/almond butter together. Add melted coconut oil and water little by little to the mixture just to soften it out. Add a pinch of salt for taste. When you are happy with the consistency, spread this layer evenly over the base layer. Pop into the fridge for 30 mins.
In the meantime melt the chocolate. The best way I found for doing this, is to pour boiling water into a bowl and place a separate plastic bowl over this (the plastic bowl should bobble on the water). Break up the chocolate bar into small pieces and place in the plastic bowl so it melts. When all the chocolate has melted spread this on top of the now hardened caramel layer. Pop back into the fridge for another hour so the cake hardens.