Pear Caramel Cream Cake
Difficulty 5 minutes Serves 2-4 (1 small 9c cake)
A soft and silky, lighter-than-cheesecake caramel pear filling atop a simple crust of almonds and dates. This sumptuous recipe by Chris Anca of Tales of a Kitchen
only requires 5 simple ingredients and is unbelievably easy to make. Truly raw cashews
make the filling ultra creamy and smooth (and are on SALE
this week in our shop!) and raw coconut oil gives it an amazing texture once set in the freezer. Top with a sprinkling of cacao nibs
or homemade raw chocolate sauce and enjoy!
Ingredients For the base:
a handful of almonds
2-3 medjool dates
For the filling:
1 small pear
2 handfuls of dates (7 Medjool dates are fine)
1 full handful of cashews
2 TBSP coconut oil
Directions 1) Add almonds and dates to a food processor and blitz away until it forms a sticky dough.
2) Press dough into the cake pan and place in the freezer.
3) Add ingredients for the filling in the blender and whiz until it turns creamy and soft.
4) Pour filling onto the base and return to the freezer.
5) Add toppings: chocolate sauce (coconut oil + cacao), cacao nibs and pear chips if you have any on hand.