CARAMEL DELIGHT FOR VEGAN WEDNESDAY 🌸💖🌸

Hello my Desserts Lovers,

I have a treat for you............it is the last of my VEGAN CARAMEL DESSERTS SERIES and I believe it is the KING of my all desserts. If you missed my previous caramel desserts then check out these two links:

https://steemit.com/veganwednesday/@lenasveganliving/chocolate-caramel-fudge-for-vegan-wednesday

https://steemit.com/veganwednesday/@lenasveganliving/easy-treats-for-vegan-wednesday

Now back to my KING lol. It was so popular at our twins 1st Birthday party, that I had to hide the last piece. My son in law was busy greeting everyone so I had save him a piece, but the cake was disappearing right form of my eyes lol.

I know the recipe is quite long and I really tried to write the process as detailed as possible, but I am not sure if I did it well enough, so please if you have any questions, feel free to contact me. I will try to help you the best way I can. I know it must sound very complicated but, it’s actually not that bad, however I must admit, it is a little bit lengthy. Yet, making any good cake usually is and this one is especially good, not only because it's absolutely to die for, but also highly nutritious. And you don’t need a big piece of it. It is rich and satisfying so you need only tiny slice.

CARAMEL DELIGHT
Chocolate Caramel no bake Opera Cake
Vegan – Gluten Free
Author: Lena's Vegan Living
Serves: 16

INGREDIENTS
• Quinoa 2cups (follow the cooking instruction on the package)
• Pitted dates 2cups (presoaked for 20min & drained)
• Coconut oil ¼ cup (melted above the steam)
• Almond flour 1 cup
• Pinch of Himalayan Pink Salt
• 9 foil pie pans 9” (they usually come in set of 6, so you will need two sets)
• Glad press’s Seal wrap
• Parchment paper
• Spatula
• Food processor

   CARAMEL FILLING

• Pitted dates 1cup
• Almond butter 1cup
• Coconut water ½ cup (or plant-based milk of your choice)
• Pinch of Himalayan pink salt
• Few drops of caramel extract

Blend all in a food processor.

   TOP LAYER & DECORATION

• Baking chocolate 1 cup (dairy & sugar free)
• Canned coconut milk 1 cup
• Maple syrup ½ cup
• Shaved almonds 1 ½ cup
• Squeeze bottle
• Silicone chocolate mold tray http://www.lightinthebox.com/15-grids-love-heart-pattern-silicone-cake-mould_p828893.html?category_id=12753&prm=1.2.1.1
• White African Violets flowers (optional) white flowers of your choice (African Violets are not edible)

If you prefer to use an edible flowers you can choose dwarf roses, small white orchids or lilac.

   PROCESS

• Line your pie pans with the Glad Press’n Seal wrap making sure it’s perfectly smooth.
• Place the dates into the food processor and blend them as smooth as possible.
• When ready, add the quinoa, melted coconut oil with almond butter and blend thoroughly.
• Transfer the mixture into a bowl.
• Create round 9 equal parts ¼ cup each.
• Place each one in the middle of one of your baking sheets.
• By starting from the centre, gradually spread the mixture with spatula as evenly as possible. You may also use your hands to press down to make the layers smooth and thin all the way to the edge.
• When ready, cover each one with parchment paper and place it into the freezer overnight.
• You can stock them on top of each other.
• When ready, lift each layer carefully from the baking sheet with the wrap by pulling the edges of the wrap.
• Carefully peel off the wrap and place each layer on a flat surface.
• Take the first one a place it on a tray or cutting board lined with parchment paper.
• Start spreading your caramel approximately ¼” thick. For the best results, apply the cream about ¼” a way from the edge.
• For the best results, do only two layers at a time and place them into a freezer for hour to assure they stay firm.
• Repeat the process by applying the caramel to combine those later, but again only 2 at a time, which means you, will have two sets of 4 layers.
• Place them in a freezer again for an hour.
• When ready, add a layer of the caramel on top of the already made 4 layers and add the remaining 9th later on top.
• Repeat the process with the other 4 layers and carefully place the 5 layers on top.
• Place the cake back into a freeze for an hour again.
• In the mean time, make your chocolate by adding the melted chocolate to the coconut milk with maple syrup and bend thoroughly with a whisk.
• Divide the chocolate into halves by filling up your squeeze bottle with one half.
• By using the squeeze bottle, fill up 9 heart shapes and 6 butterflies of the mold and place it into freezer over night.
• Take the cake out of the freezer and start applying the chocolate by spreading it from the middle with spatula all the way to the edge. It’s okay if it drips down, because you will be applying the chocolate around the cake as well.
• Cover the cake completely and place again into a freezer for an hour.
• When ready, apply the almonds all over the side of the cake with your hands by adding hand full at the time and pressing lightly. Do your best, so everything is cover completely and scoop up what’s left.
• Apply the rest of the almonds on top by creating your desirable shape and place the cake into a freezer over night.
• The next day, carefully remove the cake from the tray or cutting board, peal of the parchment paper and pace the cake on a cake tray or large enough plate.
• Carefully remove the chocolates from the mold and decorate your cake.
• You may add the final touch up with the flowers if you wish.
• Place the cake into refrigerator and take it out ½ hour before serving.