Praline No-Bake Cake
Prep
20 mins
Cook
0 mins
Servings
6
Difficulty
Easy
Indulge in the rich, velvety texture of our praline no-bake cake, made with a secret blend of nuts and seeds.
Ella x
Ingredients
- 400 galmonds
- 200 gpecans
- 150 gsunflower seeds
- 100 gcoconut flakes
- 300 mlhoney
- 400 mlcoconut cream
- 1 mlvanilla extract
- 1 gsalt
- 200 gchocolate chips
- 100 gunsalted butter
- 150 gbrown sugar
Detail level
Instructions
- 1
In a large mixing bowl, combine the almonds, pecans, sunflower seeds, and coconut flakes. Mix until well combined.
Tip: For a more textured cake, use a higher ratio of nuts to coconut flakes.
- 2
In a separate bowl, mix together the honey, coconut cream, vanilla extract, and salt until smooth.
Tip: Adjust the sweetness level to your liking by adding more honey or coconut cream.
- 3
Add the chocolate chips to the honey mixture and stir until melted and well combined.
Tip: For a stronger chocolate flavor, use more chocolate chips or add cocoa powder to the mixture.
- 4
Pour the wet ingredients into the dry ingredients and mix until a sticky dough forms.
Tip: If the dough is too dry, add a little more honey or coconut cream. If it's too wet, add more almonds or pecans.
- 5
Add the unsalted butter and mix until fully incorporated.
Tip: Make sure the butter is fully incorporated to avoid a grainy texture.
- 6
Press the dough into a lined or greased 20cm round cake pan.
Tip: Make sure the dough is evenly distributed and smooth.
- 7
Refrigerate for at least 4 hours or overnight to set.
Tip: For a firmer cake, refrigerate for 8 hours or more.
- 8
Slice and serve.
Tip: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
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