Chocolate Caramel Layer Cake Recipe

1

Ingredients

1 cup whole hazelnuts
1 cup almonds
1 1/2 cups coconut sugar
1 cup dried coconut
1/3 cup chia seeds 1/3 cup goji berries
1/3 cup raw cacao nibs
2 1/2 tbs cacao powder - I always use raw cacao
1 tsp cinnamon
1 tsp vanilla powder
1 tsp Maca – optional
2 tsp bi-carb soda
1/2 cup coconut, olive or rice bran oil (don’t use rice bran oil if Paleo)
4 free range eggs

Preparation

Step 1

Preheat oven to 180

Add the hazelnut and almonds to a blender or food processor
and blend until fine meal then add to a large mixing bowl with the coconut
sugar and dried coconut.

Add the chia, goji berries and cacao nibs to the same
blender and blend until very fine but not too long that it starts to get sticky
from the goji berries. Add this to the mixing bowl with the cacao powder,
cinnamon, vanilla, Maca, bi-carb and stir to combine making sure that there are no lumps and the powders have been
evenly distributed amongst the mix especially the bi-carb.

Make a well in the centre then add the oil and the eggs and stir
them through until you have a thick dough. Turn mixture into the cake tin and
tap on the bench to make it level.

c for approximately 15-20 minutes checking to make sure the top
does not burn and it doesn’t overcook. Let cool before removing from cake tin.

Allow to cool completely before slicing in half horizontally
then put aside while you prepare the rest of the elements. It will have sunk in the middle so calculate
where you need to cut it so that you don’t just cut a ring off the top. You
may only get about a 1-2cm slice from the bottom but that’s ok as it will make
a nice base for the cake.

Preheat oven to 180

Add all of the dry ingredients to a large mixing bowl and
stir to combine and evenly distribute.

Blend the eggs, banana and coconut oil until smooth then make
a well in the centre of the dry ingredients to add the wet mix. Fold the wet ingredients thoroughly to create a thick batter.

Once it is fully mixed pour into the cake tin then
bake for 30-40 minutes or until it bounces back when lightly pressed or a skewer come out dry.

Preheat oven to 160

Add all dry ingredients except the blueberries to a food
processor or blender and blend until you get a fine dry meal. Turn into a
mixing bowl with the dried blueberries. Melt the maple syrup and coconut oil together
then mix it into the dry ingredients with finger tips until evenly distributed.

Pour the tray and spread out evenly to cook for 20-30 minutes. Every 10 minutes
stir a fork through the mix to separate it and fold the edges in so that they
don’t burn.

Once slightly browned remove from the oven then let cool for 10 minutes
before stirring the fork through again to separate it and create a loose crumble.
Once it cools completely it will get crunchier. Once completely cool store in
an airtight container until needed.

Add all ingredients to a blender or food processor and blend
until fine and fudgy then roll into 1 ½ cm balls, put aside while you prepare
the coating

Add all ingredients to a high speed blender or food
processor and blend until fudgy. This can take and while and you may have to
stop and redistribute the mix to help the blender. Keep going on the highest
speed until the oils start to release and it is fudge. Place a large table
spoon of the mix into the palm of your hand and flatten it out so that you can
place a caramel ball in the centre then wrap the fudge around it sealing the
edge and rolling it into a nice even ball. Roll in extra coconut and store in a
container until needed.

Soak cashews in a generous amount of water overnight. Add
the dates to a bowl and fill the water to about 2/3 then press them down until
they are all covered and soak overnight next to the cashews.

Rinse and drain the cashew but keep the date water. Add all ingredients minus as much date water you
can keep aside and the maple syrup to a high speed blender and blend until
super smooth and creamy with no lumps or gritty bits. If it seems to dry add
the rest of the date water and or maple syrup to taste and consistency.

Place into a jug or bowl ready for creating your masterpiece.

Blend the 2 ingredients together until super smooth and
creamy. If you need a large amount for you blender then do up a double batch. It
stores well in a piping bag or sealed jar in the fridge to be use for other
recipes or creations.

Place the bottom layer of the brownie onto a serving plate
then spread with the chocolate avocado mousse. Place the Chocolate Banana Cake
on top then spread more chocolate avocado mousse over the cake and evenly space
fresh or frozen blueberries in the mouse. Place the top layer of the brownie
over the blueberries then fill the centre, top and sides with the rest of the
chocolate avocado mousse.

Gently place the Caramel Chocolate Balls around the
perimeter of the cake pressing them into the mousse gently so that they are
secure. Fill the center with the blueberry Crunch and a few extra fresh or
frozen blueberries.

Remember I have a special request, If you make this PLEASE take a photo and share it on my

Healthy food is my passion, my kitchen is my happy place, exercise is my meditation, creating healthy alternatives to feed friends and family is what makes me tic!! Please enjoy my creations with guiltless pleasure.

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