Ingredients: Base: 1 cup á 200 ml ground almonds 4 dates, soaked 1 tbsp Lucuma Powder from Terra Elements 1 tbsp Yams Powder from Terra Elements 1 pinch vanilla 1/2 tsp cinnamon 1 pinch salt Caramel filling: approx. 20 dates, soaked 1 tsp coconut oil 1 tbsp honey 2 pinches vanilla powder 1 pinch salt 1 tsp coconut cream (fatty part of a can of coconut milk) 1 tsp gingerbread spice Chocolate topping: 1/2 bar chocolate 1 tsp coconut oil 1 tsp coconut cream (fatty part of a can of coconut milk) 2 pinches gingerbread spice
Preparation: For the base, chop the dates and put them in a bowl together with the remaining ingredients. Puree with a hand blender until a smooth dough is obtained. Divide the dough into 6 muffin moulds and press to the bottom. Place the filled mould in the freezer. Now prepare the caramel filling. Chop the dates and put them in a bowl together with the other ingredients except hemp seeds. Puree again until an even cream is obtained. Finally fold in the hemp seeds.
Remove the cake bases from the freezer and spread the cream over them. Put them back in the freezer and take care of the chocolate icing. Melt all ingredients in a water bath and mix well. Allow the chocolate mixture to cool for approx. 5 minutes. Remove the cakes from the freezer, glaze with the chocolate and garnish as desired. Place in the freezer for another 20 minutes.
Enjoy the finished Salted Caramel Christmas Cakes solemnly.