Whoa, this is another winner, I tell ya! Bananas and chocolate go naturally so well together. Combine that with some scrumptious whipped cream and you’ve got a ticket to taste bud heaven!
My neighbor actually just came over to report on the cake and she said there were no words to describe how good it was. Coming from a SAD eater, I definitely take that as a compliment!
Inspired by Cafe Gratitude’s I Am Rapture
This recipe is for a 6″ diameter spring form pan
- 1 cup soft dates, chopped
- 1 1/2 cups finely ground almonds or loosely packed left-over pulp from making milk (wet pulp is fine)
- 1 cup finely ground dried coconut
- 1/2 cup finely ground cashews
- 1/2 cup raw carob and cacao powder (I used 1/4 cup of each)
- 2 tablespoons lemon juice
- 1 1/2 tablespoons vanilla
- Pinch salt
Place dates in food processor and process until a smooth paste forms. You may need to add a little water.
Then add the rest of the ingredients and mix until smooth.
Adapted from a recipe by Café Gratitude
- 1 cup cashews
- 1 cup + 2 tablespoons coconut milk*
- 3 tablespoons raw honey or agave nectar
- 1 tablespoon lemon juice
- 1 tablespoon pure vanilla extract
- Pinch sea salt
- 1/2 cup melted coconut oil
- 1 tablespoon lecithin powder
* To make coconut milk, blend 1 part dried coconut with 3 parts water in high-speed blender.
1. Blend all ingredients except melted coconut oil and lecithin in a high-power blender such as the Omni V 3HP blender until smooth.
2. Add coconut oil and lecithin and blend briefly just to incorporate.
Pour into a container and set aside in refrigerator or at room temperature until ready to assemble.
Banana Layer and Decoration
- 2 or 3 ripe bananas, sliced
1. If you don’t have a spring form pan line a medium margarine tub with plastic film.
2. Next form an even layer on the bottom with half of the cake mixture.
3. Top with banana slices, followed by some of the whipped cream. Set in fridge.
4. When very firm, form another cake layer. Then top with more banana slices. (Remember to save some for decoration).
5. Again top with Whipped Cream and set in fridge.
6. When firm, gently remove cake from the pan or margarine tub and place on serving plate.
7. Decorate with banana slices and serve.
– In order to apply the cake layer easily, the whipped cream needs to be quite firm (set in the fridge or freezer first). If you find that the cream tends to yield while patting down the cake, try forming the cake layer on a different surface (such as the counter or a plate) then transferring it over to the pan.
– For a simpler version of this, simply put a cake layer, followed by banana slices. Top with whipped cream and let set in the fridge/freezer. Decorate and serve.