Ingredients
Nougat
Caramel
Chocolate topping
Method
1.Make nougat; place cashews in a medium bowl; cover with cold water. Stand, covered, for 4 hours or overnight. Drain cashews, rinse under cold water; drain well. Blend drained cashews with coconut cream, syrup and almond butter until as smooth as possible. Add remaining ingredients; blend until well combined.
2.Grease a 23cm (9¼-inch) round springform cake pan. Line base and side with baking paper.
3.Process almonds until coarsely chopped. Add almond meal, coconut, syrup, almond butter, 2 tablespoons of the cacao powder and vanilla powder; process until combined and mixture starts to stick together. Press mixture over base of pan; smooth surface with a plastic spatula. Freeze until required.
4.Pour two-thirds of the nougat over base; freeze for 30 minutes.
5.Add remaining cacao powder to the remaining nougat mixture; blend until well combined. Spread over nougat layer; smooth top. Freeze for 3 hours or until firm.
6.Meanwhile, to make caramel; place dates in a small bowl; just cover with cold water. Stand for 30 minutes, drain. Blend drained dates with remaining ingredients until as smooth as possible.
7.Spread caramel over cake; sprinkle with chopped peanuts. Freeze for 30 minutes or until caramel firms up slightly.
8.Then, to make chocolate topping; place coconut oil and cacao butter in a medium heatproof bowl over a smaller heatproof bowl of boiling water, whisk until combined and smooth; whisk in syrup. Whisk in cacao until combined and smooth.
9.Remove cake from pan; place on a plate. Drizzle chocolate topping over cake, allowing it to drip down the sides. Using a palette knife, smooth chocolate on top of cake. Refrigerate for 30 minutes or until set.
Start this recipe a day ahead. Use a high-powered blender, if possible. Scatter peanuts over the top before serving or drizzle with melted vegan salted caramel chocolate. The cake keeps in an airtight container in the fridge for up to 5 days or frozen for 2 months.
Note
