Raw chocolate, banana & nut cake
This is a sugar-free, gluten-free, dairy-free and egg-free cake. It’s a real cake (believe me!) packed with essential vitamins and minerals and whose ingredients haven’t been altered, so they still contain their natural goodness.
I have to say that raw desserts have a distinct taste. You either like them or you don’t. Personally, I LOVE THEM! I often make raw cookies. I think they’re a good way to satisfy my sweet tooth while eating very little refined sugar.
I hope you will enjoy this recipe as much as I do, or at least give it a shot! 🙂
Particularities
- ServesServes 6
- Prep time25 min
- Cook time-
- Timeout-
- FreezingFreezes well
Ingredients
For the crust
- 2 cups almonds
- 1 cup dates, pitted
- 1 tablespoon water
- Pinch of salt
For the filling
- 2 cups cashews
- 3 tablespoons coconut oil
- 2 tablespoons cocoa powder
- 1 banana
- 3 tablespoons maple syrup
Replacement optionsor agave nectar
- 1/4 cup water (or more, if needed)
For the ganache
- 1/2 cup coconut oil, at room temperature
- 2 tablespoons maple syrup
Replacement optionsor agave nectar
- 2 tablespoons cocoa powder
Steps
- Soak the cashews for 1–8 hours in a bowl of water.
For the crust
- In a food processor, chop the almonds into small pieces. Add the dates, salt, and water and process until the mixture holds together when you press it with your fingers.
- Press into a 9-inch cake dish. Refrigerate.
For the filling
- Drain the cashews.
- Using a hand mixer or a powerful blender, combine all the filling ingredients and blend until smooth. Add water or coconut oil as needed. Pour over the crust and refrigerate for 1 hour.
For the ganache
- In a small bowl, combine all the ganache ingredients.
- Remove from the dish and pour the ganache over the cake.
Recipe published on August 19, 2018
