For the base:
- 1/2 soaked almonds (dehydrated or not – I just towel dried them)
- 1/2 cup dates
- 1/4 tspn good quality sea salt or himalayan rock salt
For the middle layer:
- 4-5 bananas
- 4-5 heaped tbspns virgin coconut oil
- 2 teaspoons vanilla extract
- 2 avocados
- 2 bananas
- 1/4 tspn sea salt
- 6 tspn raw cacao powder
- 1 tspn vanilla extract
- 2 tspns (raw local) honey
So simple, starting with the base. Place all the base ingredients into a blender or food processor and blend until desired consistency (roughly ground). In a spring form tin press the ingredients firmly and evenly on the base.
Give the blender a wipe / rinse out (to avoid lumpy bits in the smooth layers) and then add all the ingredients for the second layer. Blend until silky smooth. Pour this mixture into the cake tin and eenly spread. Place the tin in the freezer to set the layer (the coconut oil will go solid, giving the layer some form).
Meawhile, add the top layer ingredients to the blender and blend until silky smooth. Pour this mixture into the cake tin and create a nice clean flat surface. You can if you like cover the top in berries, or just garnish with a few berries.
Pop back in the freezer to set for a couple of hours (makes it easier to slice and serve). When ready to serve gently run the blade of a knife around the side of the tin so that the cake doesn’t stick to the side when you release the spring.
In the middle layer, instead of using coconut oil to thicken, use one cup of soaked cashews very finely ground.
Instead of using raw cacao powder, use carob powder. You could add some natural cocoa exrtact to add chocolatey flavour.