Salted caramel espresso cake (vegan & gluten-free) – a rich, mocha-flavored masterpiece that will satisfy any sweet tooth.

To Prep the Ingredients:

1. Prepare cashews by either soaking them overnight or boiling them in water for 15 minutes to soften the shells.
2. As you await the perfect roasting of your cashews, take a moment to meticulously craft your espresso.

To Make the Caramel:

1. As you wait for your espresso to brew, take a moment to prepare the caramel sauce. As the mixture begins to simmer, pour in an excess of approximately one-quarter of the coconut milk, then position the saucepan atop a high heat setting. Finely chop three Medjool dates, then stir them into the coconut milk. As the mixture reaches a boil, reduce the heat to a gentle simmer and whisk constantly, ensuring the sweet dates fully dissolve and the caramel sauce reaches its desired thickness. Add one-quarter teaspoon of salt and reserve.

To Make the Base:

1. Then, make the base. With the remaining ingredients – dates, walnuts, coconut, and salt – pulse them in a food processor until they begin to fragment into smaller particles. Add one tablespoon of water and persistently pulse the mixture until a cohesive consistency is achieved. If your dates appear somewhat desiccated, a judicious addition of water might be in order. Gently pour the batter into a 7-inch springform cake pan, using your fingertips to evenly distribute and press the mixture against the bottom and sides, followed by a gentle smoothing with the dampened back of a tablespoon.

To Make the Espresso Layer:

1. Drain and rinse your cashews. Now you should have approximately three cups’ worth.
2. Combining the soaked cashews, rich espresso, a judiciously measured 1/4 cup of coconut milk, and half of the maple syrup in a blender, blend until a velvety smooth layer is achieved for the espresso mixture. Taste.
3. Using a rubber spatula, pour the batter into the prepared cake tin, then promptly place it in the freezer to set immediately.
4. To achieve clean, strong layers in your dessert, it’s essential to allow each layer to set before pouring the subsequent one. If impatience gets the better of you, simply layer the ingredients into the tin as you go along. While it will still taste delicious, the meat may have a slightly irregular texture due to its natural marbling.

To Make the Chocolate Layer:

1. Blending together another cup of the soaked cashews, a touch more coconut milk, the remaining maple syrup, and the cacao powder yields a rich and creamy mixture. Place the mixture in a bowl and reserve it momentarily. Within a span of two to four hours, the espresso layer should have sufficiently solidified, allowing you to transfer it into the prepared tin without incident.

To craft the salted caramel layer:

1. Combine the remaining cashews – approximately a cup or slightly less – with the caramel prepared earlier, and if desired, incorporate vanilla for added flavor. To achieve the desired consistency, you might consider adding a bit more coconut milk. The consistency of your caramel will determine its thickness. Set the mixture aside until the chocolate layer is sufficiently hardened, then proceed to pour it atop the earlier layers.
2. Permit the entire cake to fully set and mature overnight, allowing a minimum of eight hours for the flavors to meld together harmoniously.

To Serve:

1. Carefully remove the cake from the freezer and circulate room-temperature water around the exterior of the cake pan. Please permit yourself 10 minutes to relax as you let your chocolate melt effortlessly. Carefully utilise a small, sharp knife to meticulously run along the edge of the tin, facilitating the cake’s release. Carefully remove the springform pan from the cake, and then utilize a sturdy metal spatula to delicately flip the cake onto a serving plate.
2. Adorn the cake with a rich, velvety chocolate glaze, followed by a sprinkling of toasted hazelnuts for added crunch and depth, finishing the presentation with an additional drizzle of decadent chocolate to create a truly show-stopping dessert. Place back in the freezer. Allow to thaw at room temperature for approximately 10 minutes prior to serving.