This AIP Raw Tea Cake with Salted Chai Caramel Topping is gluten, dairy, nut, seed and egg free.
It’s therefore suitable for those on autoimmune protocol (AIP) or paleo diets. It features a chewy, fudgy raw base, which is infused with the flavour of chai tea. Then there’s the fluffy coconut cream topping. And then to finish it all off, a salted chai tea drizzle. All good. All real food. And pretty damn gorgeous.
Our baker, from Comfort Bites blog, has used Typhoo Extra Strong tea bags to make this recipe. You just add the chai aromatics, but need a good, strong tea to make it work perfectly.
To make 8-10 Chai Tea Cake squares you will need:
100g desiccated coconut
2 Typhoo Extra Strong teabags
1 x 5cm long cinnamon stick
Half teaspoon vanilla extract (this is ok on AIP diets because the vanilla is heated)
Good pinch of ground ginger
250g dates, pit removed
150ml coconut cream
To make the cake, tip the coconut into a food processor and then boil the kettle.
Take the teabags and drop them into a glass jug. Pour over 350ml boiling water and drop in the cinnamon, cloves, vanilla extract and ginger. Give it a stir and allow the tea to steep for about 5 mines, until dark and smelling fragrant and spicy. Remove the aromatics, and the teabags.
Check the dates are all pitted and then drop the dates into the jug of strong tea. Leave until the tea is cool (about 10-15 minutes).
Once the tea has cooled down, lift out all except four of the dates, and allow them to drain, squeezing out the excess moisture and drop them into the food processor with the coconut. Blitz for a few seconds until smooth and then press firmly down into a small, cling-film lined container. To give you an idea of size, I use an old plastic takeaway container. Cover with cling film and leave in the fridge to set for 3-4 hours or, overnight. Pop the jug with the remaining tea and extra dates into the fridge also.
Once you’re ready to make the topping, take the cake out of the fridge and lift out onto a serving board or plate, peeling off the cling film. You should have a pretty solid slab.
Open the coconut cream and spread it all over the top of the cake, evenly.
To make the salted chai tea drizzle, tip away all but a couple of tablespoons of the chai tea and add a good pinch of sea salt to the now very soaked dates. Blend this with the dates that are still in the jug so you end up with a caramel-like mixture. Using a spoon (or a piping bag if you like) drizzle this mixture all over the top of the cake. Cut into squares and it’s ready to be enjoyed…
Serve with a cup of Typhoo tea!