The delicious recipe was created by Miranda Adofaci for her popular food blog Bondi Baker. Here Miranda tells us more about how she got started.
“The world of Bondi Baker was started as a place to create beautiful, healthy food and celebrate the process that goes into creating it. After years of living on fad foods, refined sugar and being a long-time victim to the devil of diet coke, I had problems with sleeping, and my energy levels were low. It was time to step up and take responsibility for my health, and transforming my attitude to food was the first place to start.
All of us can sometimes get into a contained cycle of habit that seems almost impossible to change, so Bondi Baker is about taking small, simple steps to using healthy, nutritious ingredients that work for your body. For me, that means predominantly vegan, raw, refined sugar-free and gluten free. I don’t have the self-discipline to be a complete food purist, and believe that food is something to be treasured and enjoyed, but if you have food intolerances then eating clean can certainly help make this condition more bearable.
Between you and me, I know the word ‘journey’ can sound a little bit cringe-worthy but searching for a way to empower ourselves through positive change is an awesome thing. If we can improve our health by creating food that can be shared with other people and enjoyed ourselves, then I am happy to hop on that train.
I don’t own fancy equipment, but a food processor is a key part of making these recipes, and you can swap out ingredients according to what is in season and your taste.”
Now, you know Miranda’s story try her delicious healthy cooking….
INGREDIENTS
2 cups macadamias
8 Medjool dates
3 tablespoons coconut oil
1 teaspoon vanilla powder
1/3 cup maple syrup
Coconut layer
1 1/2 cups macadamia (or cashews), soaked for at least four hours
1/4 cup desiccated coconut
1/2 cup maple syrup
1 cup cacao butter, melted
3 tablespoons coconut oil
1 teaspoon vanilla powder
Caramel layer
2 cups Medjool dates
1/2 cup maple syrup
1/2 cup cacao butter
2 tablespoons coconut oil
1 teaspoon vanilla powder
Chocolate sauce
1/3 cup cacao powder
1/2 cup melted coconut oil
¼ cup maple syrup
1 teaspoon vanilla powder
Alternative: melted chocolate from a double boiler or microwave
METHOD
1 Place all of the base ingredients in a food processor. Process until the mixture sticks together. Press the crumble into the base of a small oiled spring-form pan, and place in the freezer to set.
2 Process all of the ingredients for the coconut layer until as whipped and smooth as possible, stopping several times to scrape down the sides between processing. Spoon over the base, and smooth with a spatula to even. Place in the freezer to set.
3 Process all of the ingredients for the caramel until smooth and creamy, stopping several times to scrape down the sides between processing. Spoon over the coconut layer, and smooth with a spatula to even. Place in the freezer to set.
4 When ready to serve, remove the cake from the freezer and carefully take it out of the pan, allowing it to thaw for approximately 10-20 minutes. Then drizzle with your chocolate sauce. All you need to do for this is whisk all the ingredients together well, or melt a couple of your favourite organic chocolate bars.
The Carousel thanks Bondi Baker for this recipe
