TRIPLE CARAMEL CRUNCH CAKE

Here's another recipe using Naturally Sweet Organic Coconut Sugar from our friends at the Merrymaker Sisters.....and they have outdone themselves with this one! Yummmmmy!!\n\nFOR THE BASE\n1 1/2 cups almond meal\n1/4 cup Naturally Sweet coconut sugar\n1/4 cup softened butter or coconut oil\n2 tbs. activated buckwheat (optional)\n1 tsp. 100% vanilla extract\npinch of salt\n\nFOR THE FILLING\n2 cups cashews (soaked in water for at least 2 hrs)\n2/3 cup Naturally Sweet coconut sugar\n1/2 cup coconut milk (canned)\n1/3 cup coconut oil\npinch of salt\nFOR THE NUTTY CRUNCH TOPPING\n1 cup almonds chopped\n1/4 cup Naturally Sweet coconut sugar\n1 tbs. butter or coconut oil\nFOR THE CARAMEL SAUCE\n1/3 cup Naturally Sweet coconut sugar\n1/2 cup coconut milk (canned)\n1 tsp. 100% vanilla extract\n\nNOW WHAT\nLine a 24 cm (10 inch) spring form cake tin with baking paper.\nStart with the base! Place all the base ingredients in to a food processor or blender. Whiz until well combined, it will be smooth, buttery goodness!\nSpread the mix in to the prepared tin, ensure it is even. Sprinkle the buckwheat over the base and press down slightly.\nPlace into the freezer for now!\nGet onto the filling! Drain and rinse the cashews and place them in to a food processor/blender along with all the other filling ingredients, including that tasty tasty Naturally Sweet coconut sugar!\nWhiz until completely smooth, this will take around 5 minutes.\nPour the caramel filling on top of the base, then shake the tin to even out the top.\nPlace into the freezer for at least 2 hours or until set (we left ours overnight!).\nStop here or go the extra mile (come on, you know you want to!), let's make the crunchy topping and gooey caramel!\nFor the crunchy nut topping, place all ingredients into a medium saucepan on medium heat.\nFry and continuously stir until the coconut sugar has caramelised.\nAllow to cool in a bowl and then break apart if it stuck together! Place into a jar or container until you're ready to top the cake!\nFor the gooey sauce, place all ingredients into the saucepan and onto medium heat.\nStir continuously for 5 minutes or until the sugar melts into the coconut milk and it becomes smooth, gooey goodness!\nPlace into a jar or container until you're ready to top the cake!\nOK let's top this cake and go to caramel heaven!\nOnce the cake is set take the cake out of the freezer and rub the outside of the cake tin with a hot cloth and release the spring form slowly (you may need to run a knife around the edge).\nPlace onto a serving plate, then drizzle with half the caramel sauce.\nSprinkle all of the crunchy nut topping on top of the cake, followed by the other half of caramel sauce! OMG YUM!\nNow all you have to do is cut in to slices with a hot knife and enjoy!\nWe told you this was tasty!\n\n