This is seriously one of the best recipes you'll ever make. This cake is comprised of a dense, dark chocolate pecan cake base topped off with a sweet, creamy, spiced caramel sauce and covered in pecans: can you go wrong here? No. Serve this over the holidays to your loved ones and they will all be shocked when you tell them it is raw, vegan, gluten-free, and super healthy. Praise pecans!

Raw Chocolate Caramel Pecan Cake [Vegan]

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Ingredients

For the Cake:

  • 1 cup pecans
  • 1 cup dates
  • 1 teaspoon vanilla extract
  • 2 tablespoons cacao powder

For the Caramel:

  • 3/4 cup dates
  • 1 teaspoon vanilla extract
  • Cinnamon and nutmeg, to taste (I used about 1/2 teaspoon of each)
  • 2 tablespoons melted coconut oil
  • Water, as needed (I used about 1 cup altogether)

For the Topping:

  • Handful pecans
  • Cinnamon
  • Nutmeg
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Preparation

  1. To make the cake: put the pecans in your food processor and process until they become small crumbs. Add the rest of the ingredients and process until it all begins to stick together. Press into a small spring form pan (mine was about 6 inches), leaving the sides slightly higher than the center so you can later pour in the caramel. Leave in the fridge for a few hours or overnight.
  2. To make the caramel: blend all the ingredients until smooth, adding water as needed to get a caramel consistency. Pour into the center of your cake and spread to the sides so it drizzles down and looks sexy. Oh, baby. Top off with pecans or other nuts if you wish. Enjoy with spiced nut milk!
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