Directions

1. Add all ingredients for the crust to a food processor. I like to start by pulsing the nuts slightly first before adding the dates and salt. Process everything until you get a sticky dough and then press this out into a lined tin and set in the freezer.

2. To make the salted caramel, whisk tahini and maple together in a big bowl. Keep stirring until the batter starts thickening up, and it is no longer liquid. Then add coconut oil, sea salt, and vanilla and stir until everything is well combined. Spread over the crust and put the cake in the freezer for at least two hours.

3. For the vanilla cream layer, simply blend all ingredients in a high-speed blender until you get a thick, smooth batter.  Spread the batter over the caramel layer and put back in the freezer for a minimum of three hours.

4. Remove the cake from the tin while still frozen. The cake should be defrosted in the fridge, as the caramel layer will get slightly runny at room temperature. I like to keep the decoration simple and clean with fresh flowers, dried petals or some melted raw chocolate.

Store the cake in the freezer for up to a month, or for about 5 days in the refrigerator. 

Recipe by Iselin Amanda Støylen of A Green Kitchen