​Mini Raw Cream Cake with Salted Caramel and Tahini

Hi dear ones, 

it’s been a long time since I last shared a raw dessert recipe, so I felt it was time for some healthy food inspiration here on Dharma Tales. This cake recipe is just so simple and delicious, and quite a lot smaller than my usual cake recipes. Perfect to share with a few close ones, or feel free to double the recipe for a full-sized cake. Howe you love it and have fun whipping up this beauty in your own kitchen.


Mini Raw Cream Cake with Salted Caramel and Tahini



1 cup cashews

1 cup soft, pitted dates

1 tbsp coconut oil

1/4 tsp vanilla powder
 pinch of sea salt

Salted caramel tahini cream:

1 cup cashews, soaked for 2-4 hours

1/3-1/2 cup liquid sweetener (I prefer light maple syrup or agave for this recipe)
 4 tbsp coconut oil, melted

1.5 cup almond milk (or any other plant-based milk)

2 tbsp light tahini

1/2 tsp vanilla powder

1/2 tsp sea salt


1. Place all ingredients for the crust in a food processor. Pulse until everything is broken down and sticks together. Press the dough out into a small lined cake tin and set aside.

2. To make the cheesecake layer, simply blend all ingredients in a high-speed blender until smooth
 3. Spread the batter over the crust and place in the freezer for at least 2-3 hours.

4. Remove the cake from the tin while it’s still frozen. Let it defrost for at least 20 minutes in the refrigerator.

Decorate with fresh berries, fruits, chopped nuts, flowers etc. The cake should be stored in the refrigerator or freezer, and will last 3-4 days in the refrigerator, or up to a month in the freezer.