An easy, healthy and no-cook raw food recipe. Excellent in summer because you don't need to turn on the oven but always good to taste if you love the taste of chocolate combined with that of banana. Like all "raw" desserts, the real difficulty lies in balancing the flavors because once you have weighed the ingredients, you just need to use the blender.
Ingredients for 10 servings:
Base for cake:
- 75g of macadamias
- 85g of grated coconut
- 3 pitted dates, chopped
- 1 pinch of salt
- 1/2 teaspoon of vanilla essence
Cake:
- 300g of cashews
- 2 medium bananas blended and puréed
- 250ml of water
- 125ml of agave juice
- 25g of carob
- 30g of cocoa powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon of vanilla essence
- 60ml of melted coconut oil
- 2 tablespoon of sunflower lecithin
For the glaze:
- 2 avocados
- 2 cups of previously soaked dates
- 3 tablespoons of cocoa powder or carob
- A pinch of vanilla
- Flakes of cocoa beans
Method:
For the base:
- Blend the macadamia nuts first and then add all the other base ingredients little by little in the food processor until you get a homogeneous mixture. Shape the dough into a ball.
For the cake:
- Spray a 22cm cake base with spray oil and then roll out the base by squeezing it well and leveling it.
- Finely chop the cashews in the food processor and then add the mashed bananas, water, agave syrup, carob, cocoa powder, cinnamon and vanilla. Blend, adding the melted coconut oil and lecithin a little at a time. It must be a cream without lumps.
- Pour the cream over the base and refrigerate for at least 4 hours.
- When the cake has solidified well you can glaze it.
- Blend the avocado pulp with the other ingredients and arrange it evenly on the already solidified cake, sprinkle with a handful of cocoa bean flakes and put it back in for a few hours before serving.
This cake will keep in an airtight container in the refrigerator for about 10 days
