• 2 x tbsp Raw Cacao
  • 12 x Pitted Dates
  • 1 x Cup Almonds
  • 1 x Cup Dried Coconut
  • 1 x Tsp Vanilla extract
  • 1 x Pinch Salt

Caramel Layer

  • 10 x Pitted Dates (pre-soak in boiling water)
  • 1 x Tsp Coconut Oil
  • 2 Tsp Vanilla Extract
  • 3 x Tbsp Natural Peanut Butter

Nut Mousse

  • 2 x Cans Coconut Cream
  • 3/4 x Cup Natural Peanut Butter
  • 2 x Tbsp Maple Syrup
  • 1 x Pinch Salt


  1. Place ALL crust ingredients into a blender and process until well combined. Place into lined spring form cake tin and place into freezer
  2. Place ALL caramel ingredients into a blender and process until completely smooth. Spread over crust and place back into the freezer
  3. Place ALL nut mousse ingredients into a blender until completely smooth. Spread on top of caramel layer
  4. OPTIONAL- sprinkle cashews over the top of the cake (I place mine into the oven and cover with coconut sugar and bake until caramelised). Once cooled spread over the cake and place back into he freezer to set for 1-2 hours