Lucy Di Marino

No Bake Chocolate Caramel Cake

This delicious, light yet indulgent no bake chocolate caramel cake is nut free, easy to make and can be used to create even more foods: rawnola or energy balls from the base, caramel to be used in other recipes and chocolate spread.



1 tbsp carob powder
1 tbsp lucuma powder
2 tbsp cacao powder
100 g coconut chips
100 g pitted medjool dates
100 g sunflower seeds


1 vanilla bean (optional)
90 ml date syrup
200 g pitted medjool dates

Chocolate Cream

50 g cacao powder
80 g sunflower seeds
175 g pitted dates
200 ml water


1 ½ tbsp cacao nibs


To make the base, in a food processor or high speed blender, process the ingredients until broken down and combined into a crumble that sticks together but retains some texture. Transfer to a cake mould and press in gently to form a base.

To make the caramel, remove the seeds from the vanilla bean and process with the dates and date syrup until completely smooth. Top the cake base.

To make the chocolate cream, process the ingredients until completely smooth and top the caramel layer. Sprinkle with cacao nibs and freeze to set for 2-4 hours.