This cake is simply divine! It’s easy to make, and super delicious! Here’s the recipe:
Crust.
Ingredients:
1 ¼ cups raw cashews (not soaked)
6-8 pitted dates
dash of sea salt
3T to ¼ cup agave nectar
Cake Filling.
Ingredients:
Meat from 2 Thai coconuts (about 1 ½ to 2 cups)
2 scoops cacao powder (about ½ to ¾ cups)
¼ cup lucuma powder
1T coconut butter
¼ or little more cup coconut oil
1 tsp. vanilla extract
¼ cup or more agave nectar
1tsp raw honey
4-6 drops clear SweetLeaf Liquid Stevia
1 tsp. cinnamon
Additional Ingredients:
2 bananas peeled and sliced
Preparation:
First prepare the crust by placing ingredients in the food processor and process until sticky and crumbly. Press mixture evenly in the bottom of a cake or pie pan. Set aside.
Prepare cake filling by placing all the ingredients in the food processor, or high-speed blender, and mix until super smooth and creamy.
Assemble Cake:
Evenly layer additional bananas over top of pie crust, then pour cake mixture over the bananas. Cover with saran wrap and place in the freezer for 1 hour before serving. Keep frozen or refrigerated for storage.
Vega-Riffic Recipes 