Needs for crust:
- 1 banana
- 45g almondflour
- 30g dates/raisins
- 10g shredded coconut
Needs for top:
- 120g nonsalted cashews
- 1 tablespoon honey
- 125ml coconutmilk
- 1/2 banana
- 1/2 teaspoon vanilla
- 20g cacaopowder
- 35g melted coconutoil
Step 1: Mix It Up!
Mix the dates with almondflour.
It's pretty sticky, so you could add some water.
Add the shredded coconut and mix until it's 'paste-textured'
Step 2: Crust Time
Get your cake tin (+/- 20cm), cover its bottom with the almond-date-coconut paste. Slice the banana and place onto the crust
Step 3: Real Deal
Crush the cashews until paste-like.
Add coconutmilk, honey, banana and mix up.
Than add vanilla, melted coconutoil and cacaopowder.
(It'll look great ?)
Step 4: Almost There...
When all is mixed well put it on top of the crust, use a spatula to make it nice and smooth. When you're happy with it you can cover it with shredded coconut or bananaslices.
Store in refrigerator for 8 hours, it will become hard and 'slicable'.
Enjoy your healthy, clean and very tasty chocolatecake!