Bring some Latin flair to your final course with this no-bake chocolate cake, drizzled in a sweet, nutty caramel sauce and inspired by the flavours of Central and South America.
Prep: 1 hour | Fridge: 8 hours | Serves: 8
Dulce de Leche is a rich, creamy caramel sauce treasured across all of Latin America. It’s used in traditional Argentinian, Columbian and Peruvian desserts, drizzled over ice cream and crepes, laced between layers of pecans, and used for dunking sugary, sweet churros.
Traditionally, dulce de leche is prepared by slowly heating dairy milk and sugar over a stovetop, until it thickens and turns into a golden, caramel sauce. However, nowadays it’s often made by baking condensed milk. Both methods take 45 minutes or longer.
We’ve made a vegan version of this Latin classic using Almo Milk and Almo Crème. And it takes all of 20 minutes! It’s sweet and nutty with a deep caramelised toffee flavour that turns simple treats into luxurious, show-stopping desserts. Beware — it’s addictive! And absolutely divine with this raw, cacao cake that happens to be dairy-free and gluten-free too. Enjoy!
Tip: If you don’t have time to soak the raw cashews and blanched almonds overnight, simply replace with 3 cups of almond flour.