Place the cashews, macadamias and almonds in a food processor then blitz to small pieces. Add the buckwheat, coconut, syrup and dates then continue to process. The mixture will start to combine; when that happens transfer it into a round 20cm cake tin lined with baking paper. Press the base evenly into the base of the tin and place in the freezer to firm up.
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Step 2
Blend the dates, coconut oil, almond butter, maple syrup, vanilla powder and salt in the food processor. The mixture needs to be completely smooth so continue blending until all the lumps have disappeared. Spread the caramel over the set base and put the tin back into the freezer while you make the chocolate topping.
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Step 3
Melt the cacao butter in a saucepan over a very low heat. Ensure it has completely melted, then combine the cacao butter with the cacao powder, maple syrup in a bowl. Whisk until you have a glossy mixture. Be careful not to allow it to seize. If you are in a cold environment, you must be very quick at this stage.
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Step 4
Pour the chocolate topping over the caramel in the tin and push it around quickly with a silicone spatula to spread it well and leave swirls on the top. Place the cake into the freezer to set overnight.
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Step 5
Remove from the freezer 10 minutes before you wish to serve the cake, to allow it ample time to thaw and be easy to cut. Sprinkle the flaked sea salt on top before serving.