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Raw chocolate, banana & nut cake

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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 options

or 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 options

or 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