Praline No-Bake Cake

Instructions

1. 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. 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. 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. 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. 5

   Add the unsalted butter and mix until fully incorporated.

   Tip: Make sure the butter is fully incorporated to avoid a grainy texture.

6. 6

   Press the dough into a lined or greased 20cm round cake pan.

   Tip: Make sure the dough is evenly distributed and smooth.

7. 7

   Refrigerate for at least 4 hours or overnight to set.

   Tip: For a firmer cake, refrigerate for 8 hours or more.

8. 8

   Slice and serve.

   Tip: Store any leftovers in an airtight container in the refrigerator for up to 3 days.