Categories: cake, dessert, raw, vegan

Ingredients

• Cake:
• 1 1/4 cups almonds
• 1 3/4 cups dried shredded unsweetened coconut
• 1/4 tsp sea salt
• 1 1/2 inch chunk fresh ginger
• 1 Tbsp raw agave nectar or honey
• 1 tsp pure vanilla extract
• 20 dates, pitted
• 2 cups grated organic pears
• Caramel:
• 15 medjool dates, pitted
• 1 1/2 Tbsp raw coconut butter or almond butter
• 3 Tbsp raw agave nectar or raw honey
• 1/4 tsp sea salt
• 1 1/2 Tbsp unrefined coconut oil
• 2 tsp pure vanilla extract
• 4 Tbsp filtered water
• 2 medium ripe organic pears, thinly sliced

Directions

1. To prepare the cake, process almonds, coconut and sea salt in a food processor until they are fine crumbs, then add the spices, agave, vanilla and dates and process until well mixed. Add the pears and pulse until blended but not pureed (you may need to take out and partially mix by hand). Spread the cake out on a dehydrator sheet in a square, one inch high, and dehydrate for 4-5 hours, then flip over and dry for 2 more (or until the outside is dried and the middle is still a little moist. ( or place in the fridge to firm up if you don’t have a dehydrator, this works just as well, the cake is just a bit softer). Store in the fridge until ready to frost.

2. To prepare caramel, combine all ingredients in the food processor and process until smooth. Press the caramel through a fine meshed strainer to get rid of any chunks that may remain (you may skip this step, but the caramel won’t be as smooth).

3. To assemble the cake, Cut the cake in half so you have two rectangles. Spread half the caramel over one rectangle and top with half the pear slices. Top with the other half of the cake and spread the remaining caramel over. Top with the remaining pears and serve!

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