Raw Seven Layer Crave Cake
Seven Layer Bars...crave worthy little squares, graham cracker crust topped off with chocolate chips, butterscotch chips, coconut, nuts and sweetened condensed milk. The original version at least, and the version I fell in love with as a kid. I remember in high school cross country sometimes someone's Mom would bring them to a carbo load or banquet and I was in heaven. We sell a cleaner version of them now in the deli I work at and every time I see them being made I think that I should make a rawified version. But of course make it my own. With coconut, cacao nibs, walnuts, peanut butter, chocolate, and coffee on a graham cracker crust. Maybe I will someday (make the bars), but for now...I went over the top with the idea and made a cake in the same spirit.
Yes, I know there are a few things in there that are non-traditional but that is how I roll, I make it to my tastes. I even drizzled the top with more caramel and chocolate caramel...can you say decadent deliciousness?
I am not going to lie, this is very rich and not the type of thing I indulge in everyday it is a treat, but hey when you do you will savor every bite...and it is so worth it. The type of thing that I close my eyes and go to my happy place when eating. It may look complicated as well, but it goes quick once you get started and you will thank yourself for the effort. This is so much better than any 7 layer bars!
Raw Seven Layer Crave Cake
Makes one 6 inch cake
2/3 cup raw sprouted buckwheat groats (or additional coconut)
1/3 cup ground flaxseed
3/4 cup dried finely shredded coconut
10-12 soft medjool dates, pitted and chopped (if they are not soft, soak them in water until they are and drain them well)
1/2 tsp cinnamon
1 cup soft medjool dates, pitted
2 Tbsp raw pecan butter
2 Tbsp raw coconut nectar
1 tsp pure vanilla extract
1/4 tsp sea salt
1/4 cup filtered water
4 cups young coconut meat*
1/2 cup coconut water
3/4 cup raw coconut butter (warmed to liquid)
2 Tbsp finely shredded dried coconut
1 Tbsp coffee extract
2 Tbsp raw jungle peanut butter
2 Tbsp raw cacao powder
1/3cup raw cacao nibs, plus more for topping the cake
1/4 cup raw walnuts, chopped, plus more for topping the cake
For the caramel, combine all of the ingredients in a food processor and process until smooth. Set aside.
Sprinkle the top of the cake with raw walnuts, raw cacao nibs, and large flake coconut. Place some of the caramel in a pastry bag and drizzle over the top of the toppings. Whisk some raw cacao powder into about 2 Tbsp of the remaining caramel (you will most likely have more caramel left over for another use) thinning with a little bit of water if too thick (you want to be able to drizzle it), then place that in a pastry bag (or a ziplock bar with the corner cut off) and drizzle that over the cake. Enjoy! Store extra cake in the fridge.