Raw Vegan Banana Chocolate Cake
Ingredients
Bottom layer
- 180g soft dates
- 40g cocoa powder
- 90g ground almonds
- 85g almond butter
Banana layer
- 1 banana
Vanilla cream layer
- 1 can full fat coconut milk
- 1 tsp coconut oil
- 80g cashews
- 2-3 tbsp agave nectar
- 1 vanilla pod
Chocolate layer
- 100g dark chocolate
- 1 tsp coconut oil
Preparation
Soak cashews in water and place the can of coconut milk in the fridge the night before.
Mix the ingredients for the bottom layer in a food processor. Line a glass form with parchment paper. Press in the mass, cover, and store it in the fridge.
Take the chocolate bottom layer out of the fridge. Cut the banana into slices and place them on top.
Take coconut milk out of the fridge. Open the can and scrape off the hardened part with a spoon and add it to a food processor. Add cashews, coconut oil, agave nectar, and the inside of the vanilla pod. Mix until smooth.
Pour the vanilla layer over the banana layer. Place in the fridge until hardened, about 20 minutes.
Heat chocolate and coconut oil over a water bath. Let it cool down a bit. Then pour it over the hardened vanilla layer. Place the finished cake back into the fridge.
Take the cake out of the fridge about 10 minutes before serving for best taste. Enjoy.
