Raw Cacao Dulce de Almo Cake

by Slowood Official

Ingredients (serve 8)


  • 1 1/2 cups (230g) blanched almonds, soaked overnight
  • 1 1/2 cups (225g) raw cashews, soaked overnight
  • 2 cups (260g) pitted Medjool dates, soaked for 10 minutes and strained
  • 3/4 cup (90g) cacao powder
  • 1/4 cup (60ml) maple syrup (or agave/brown rice syrup)
  • 2 tbsp almond milk
  • 1 tbsp lemon juice
  • 1 tbsp vanilla extract 
  • 1 tsp ground cinnamon
  • 1 tsp sea salt flakes

Cacao Icing:

  • 1/4 cup (60ml) almond creme
  • 1/4 cup (60ml) coconut oil, melted
  • 1/4 cup (30g) cacao powder
  • 3 tbsp maple syrup (or agave/brown rice syrup)
  • 1 tsp vanilla extract
  • 1 tsp Kahlua 

Dulce de Almo:

  • 1 cup (250ml) almond milk
  • 1/3 cup (80ml) almond creme
  • 3/4 cup (165g) coconut sugar
  • 1 tbsp arrowroot starch
  • 1/2 tsp salt
  • 1 vanilla bean, scraped and halved

How to make

  1. Combine all cake ingredients in a food processor and blend until the mixture forms a cohesive ball. Depending on the consistency, you may want to add an extra couple tablespoons of milk to create a thick, yet smooth mixture.   
  2. Pour the mixture into a springform pan, or similar container, lined with baking paper, and press down firmly and evenly to fill the pan. Use a spoon or a cup to compress the cake and achieve a smooth, even surface. Place the cake in the freezer to set.
  3. Meanwhile, combine all icing ingredients in a blender or small glass bowl. Mix well for 2 minutes, until smooth and free of clumps. Remove partially set cake from the freezer and cover with icing using a spatula. Return cake to the freezer for at least 2 hours, preferably overnight. 
  4. For the Dulce de Almo, warm Almo Milk and vanilla bean in a small saucepan over low heat for 10 minutes. Pour half the milk into a blender and add all remaining ingredients. Blend for 30 seconds or until mixed through. Return the thickened mixture to the saucepan while continuously stirring with a wooden spoon. 
  5. Reduce the heat and allow to simmer uncovered for a further 10 minutes. The sauce will change colour and gradually thicken. It’s ready once the colour turns a deep, glossy caramel and the texture is thick yet gooey. If you tilt the pan, a perfect dulce de leche should stay relatively well put.
  6. Once your desired consistency is reached, transfer Dulce de Almo to a sterilised glass and refrigerate until cold. It will keep for up to 3 weeks and can be reheated in the microwave.
  7. To serve, simply remove from the freezer and cut slices using a hot knife. Serve with a generous drizzle of Dulce de Almo and a sprinkle of toasted almonds. Keep leftovers frozen or refrigerate for up to 3 days.