Coco crazy chocolate cake with salted espresso caramel
Dagmar's Kitchen
Dagmar's Kitchen

Coco crazy chocolate cake with salted espresso caramel
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Ingredienser

  • 3/4 cup coconut flour
  • 3/4 cup coconut sugar or maple syrup
  • 3/4 cup (raw) cacao powder
  • 1 tsp sea salt
  • 1,5 tsp baking powder (aluminium free)
  • 4 shots espresso, cooled (about 3/4 cup)
  • 6 eggs, lightly beaten with a fork
  • 3/4 cup extra virgin coconut oil (preferably neutral)
  • 3/4 cup coconut milk
  • Salted espresso caramel
  • 1 cup dates (medjool or regular), soaked for 3-5 hours and drained
  • 3 tbsp maple syrup
  • 3 tbsp almond butter
  • 2 tbsp extra virgin coconut oil (again neutral)
  • 1 tsp powdered vanilla
  • 1/2 tsp sea salt
  • 1 tbsp instant coffee (the powder), optional
  • 2 shots espresso, cooled (about 1/3 cup)

Beskrivning

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