Add all the ingredients for the cake in a blender and blitz for few seconds until you get a creamy dough consistency. Make sure you don’t process the mix completely, to leave some pieces of whole walnuts in it – they will add crunch.
Scoop out the mix in a spring form pan lined with baking paper or cling wrap and place in the fridge.
To make the caramel, mix all the ingredients together. You can easily do this by hand.
Spread the caramel onto the cake and return to the fridge.
Allow the cake to firm up for about 1-2 hours. Or at least 30 mins.
Pimp it up with cacao nibs on the sides (press them by hand into the cake) and powder it with cacao powder on top.