This Chocolate Blood Orange Caramel Cake is my go-to dessert when blood oranges are in season. This raw, vegan cake is dairy free, gluten free, refined sugar free and easy to make. Chocolate and citrus is the perfect flavor combination, especially over the winter.
When I couldn’t resist a beautiful bag of blood oranges in the market last week, this blood orange chocolate cake was born. This chocolate blood orange caramel cake is beyond delicious. The combination is hardly surprising or new but nevertheless this cake is the bomb.
As usual ➛ no-bake, raw, vegan, dairy free, gluten free, refined sugar free and 100% delicious. I really hope you enjoy making this recipe.
- For the crust
- 1 cup walnuts, soaked and dehydrated
- ½ cup desiccated coconut
- ¼ cup raw cacao powder
- 3 tablespoon coconut nectar
- 2 tablespoon coconut oil
- ⅛ teaspoon pink himalayan salt
- 3 tablespoon cacao nibs, optional
- For the chocolate layer
- 2 cup cashew, soaked 6 hours
- 100 gram raw dark chocolate, melted
- 3 tablespoon coconut oil, melted
- 3 tablespoon coconut nectar
- 1 cup freshly squeezed blood orange juice
- ⅛ teaspoon pink himalayan salt
- 2 tablespoon raw cacao powder
- For the caramel layer
- 1 cup soft dates
- 2 tablespoon nut butter
- 3 tablespoon coconut nectar
- 1 tablespoon blood orange zest
- ¼ cup freshly squeezed blood orange juice
- ½ teaspoon vanilla bean paste
- ⅛ teaspoon pink himalayan salt
- For the crust - Add the base ingredients to a food processor (except cacao nibs) and process until it resembles fine crumbs and sticks together when pressed. Next add in the cacao nibs and pulse together until evenly combined. Press into the base of lined 6-inch cake tin and place in the freezer.
- For the chocolate layer - Add all the ingredients to a high-speed blender and blend until smooth and silky.
- For the caramel layer - Add all the ingredients to a high-speed blender and blend until smooth and silky.
- To assemble - Pour ⅓ of the chocolate cream into the tin over the crust, then drop some of the caramel by the heaping teaspoons over that and swirl with a knife. Pour half of the remaining filling over that, then drop more caramel by the teaspoon, and swirl with a knife. Finish with the remaining filling and caramel. Place it in the freezer for about 4 - 6 hours or overnight, to set. Store in the freezer for 2 weeks or in the refrigerator for 4- 5 days. To serve, remove the cake from the freezer and let sit at room temperature to soften. Slice and serve. Enjoy!! Xo
THINKING OF TRYING THIS RECIPE?
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