TRIPLE CARAMEL CRUNCH CAKE

Here's another recipe using Naturally Sweet Organic Coconut Sugar from our friends at the Merrymaker Sisters.....and they have outdone themselves with this one! Yummmmmy!!

FOR THE BASE
1 1/2 cups almond meal
1/4 cup Naturally Sweet coconut sugar
1/4 cup softened butter or coconut oil
2 tbs. activated buckwheat (optional)
1 tsp. 100% vanilla extract
pinch of salt

FOR THE FILLING
2 cups cashews (soaked in water for at least 2 hrs)
2/3 cup Naturally Sweet coconut sugar
1/2 cup coconut milk (canned)
1/3 cup coconut oil
pinch of salt
FOR THE NUTTY CRUNCH TOPPING
1 cup almonds chopped
1/4 cup Naturally Sweet coconut sugar
1 tbs. butter or coconut oil
FOR THE CARAMEL SAUCE
1/3 cup Naturally Sweet coconut sugar
1/2 cup coconut milk (canned)
1 tsp. 100% vanilla extract

NOW WHAT
Line a 24 cm (10 inch) spring form cake tin with baking paper.
Start with the base! Place all the base ingredients in to a food processor or blender. Whiz until well combined, it will be smooth, buttery goodness!
Spread the mix in to the prepared tin, ensure it is even. Sprinkle the buckwheat over the base and press down slightly.
Place into the freezer for now!
Get onto the filling! Drain and rinse the cashews and place them in to a food processor/blender along with all the other filling ingredients, including that tasty tasty Naturally Sweet coconut sugar!
Whiz until completely smooth, this will take around 5 minutes.
Pour the caramel filling on top of the base, then shake the tin to even out the top.
Place into the freezer for at least 2 hours or until set (we left ours overnight!).
Stop here or go the extra mile (come on, you know you want to!), let's make the crunchy topping and gooey caramel!
For the crunchy nut topping, place all ingredients into a medium saucepan on medium heat.
Fry and continuously stir until the coconut sugar has caramelised.
Allow to cool in a bowl and then break apart if it stuck together! Place into a jar or container until you're ready to top the cake!
For the gooey sauce, place all ingredients into the saucepan and onto medium heat.
Stir continuously for 5 minutes or until the sugar melts into the coconut milk and it becomes smooth, gooey goodness!
Place into a jar or container until you're ready to top the cake!
OK let's top this cake and go to caramel heaven!
Once the cake is set take the cake out of the freezer and rub the outside of the cake tin with a hot cloth and release the spring form slowly (you may need to run a knife around the edge).
Place onto a serving plate, then drizzle with half the caramel sauce.
Sprinkle all of the crunchy nut topping on top of the cake, followed by the other half of caramel sauce! OMG YUM!
Now all you have to do is cut in to slices with a hot knife and enjoy!
We told you this was tasty!

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