SERVINGS:
10-12 slices

INGREDIENTS:

For the crust:

• 175 gram almond flour
• 120g seedless dates
• 15 grams grated coconut
• 2 teaspoons vanilla aroma or fresh vanilla
• 2 bananas
• 1 tablespoon water

For the filling:

• 480 grams of cashew nuts
• 1 can of coconut milk
• 140 grams of coconut oil
• 2 bananas
• 80 grams (raw) cocoa powder

Garnish with:

• A handful of grated coconut
• A handful of fresh fruit

METHOD:

Step 1: Grease a springform tin lightly with a little coconut oil and line the bottom with a sheet of baking parchment.

Step 2: Put all the ingredients for the crust, except the bananas together in the food processor and let it run for a few minutes until everything is well crushed and forms a sticky whole. If the mixture does not stick together, you can add some extra water.

Step 3: Cast the base in the springform tin and spread it out over the entire bottom using a spoon or spatula. Press firmly.

Step 4: Cut the bananas into slices and arrange on the bottom. Press with a spoon or spatula to make it a smooth surface. Then turn the tin in the fridge.

Step 5: For the filling, finely chop the cashew nuts first. However, not for too long or it will turn into a paste and you don’t want that here.

Step 6: Add the rest of the ingredients for the filling and turn on the food processor once again for a few minutes until a nice even mixture has been formed.

Step 7: Pour the filling into the tin and let the chocolate-banana cake rest in the fridge for at least five hours.

Step 8: Sprinkle grated coconut over the cake and add a handful of fresh fruit (I used raspberries) to it.

Of course, I forgot to take a picture of MY end result, so here’s one from the site where I got the original recipe from.

 

It’s healthy (if you’re not counting calories, that is) and really tasted MUCH better than I expected! Mmmm, chocolate! If you’re afraid it won’t be sweet enough, you can always add a little honey to the filling, but I think the banana already sweetens it up quite a bit. Bon appetit!