Chocolate Cake With a Crunchy Rice Crispy Base
[Vegan, Gluten-Free]

1. Preheat oven to 390°F.

To Make the Milk Mixture:

1. First, prepare the milk mixture by combining the coconut milk, vanilla extract, coconut blossom sugar, soaked cashew nuts, and coffee in a blender and process until smooth.

To Make the Dough:

1. Finely crush the crackers in a bowl. Add coconut oil (melted), coconut blossom sugar, and one cup of the milk mixture. Knead to a sticky dough.
2. Slightly grease a baking dish (or a 7-inch springform pan) and press the dough firmly on the bottom.
3. Bake the dough for 8 minutes, then set aside.

To Make the Filling:

1. In a saucepan, melt the chocolate in the remaining milk mixture and add the coconut blossom sugar. When smooth, pour over the baked dough. Flatten it out, then set aside to cool and harden.

For the Optional Caramel Sauce:

1. Combine all ingredients in a small saucepan and heat.

For the Optional Roasted Cashews:

1. Chop the cashews, mix with coconut blossom sugar and oil. Then briefly roast in the oven.