Chocolate and Banana Cake

Recipe makes: 1 x 12” round cake (16 slices)

INGREDIENTS:

For The Base:
  • 100g of whole almonds
  • 50g of fine desiccated coconut
  • 10 pitted dates
  • 10ml of coconut blossom nectar or maple syrup
  • 30ml of melted coconut oil
  • 1 large table spoon of cacao powder
  • A pinch of pink himalayan salt

Filling

  • 3 ripe bananas
  • 400g of whole cashew nuts
  • 120ml of melted coconut oil
  • 100ml of KOKO coconut milk
  • 50ml of coconut blossom nectar or maple syrup
  • 1 teaspoon of vanilla paste
  • 5g of fine pink himalayan salt
  • Juice of half a lemon

Chocolate Ganache to top the cake:

  • 200ml coconut oil
  • 80ml coconut nectar/maple syrup
  • 100g cacao powder
  • 5g fine pink himalayan salt
  • 1 teaspoon of ground cinnamon

METHOD:

The Base:

  • Melt your coconut oil so that you can add it in
    liquid form, this mean mean it blending in
    better than if it was in solid form.
  • In a food processor or blender, grind down your
    almonds, desiccated coconut, cacao powder
    and salt until it comes together as a fine flour.
  • Stop the blender and add in your dates.
  • Blend again until your dates have fully broken
    down.
  • Pour in your coconut nectar/maple syrup and
    your liquid coconut oil and pulse your mix until
    it comes together as a soft dough.
  • Line a flat tray with baking parchment and
    place your cake ring on top.
  • Place the base mix into your ring, spread
    across the whole base and press it down firmly
    so that it all sticks together and get right into
    the edge and corners of the cake ring.
  • Place this into the fridge while you make the
    cheesecake layer.

For the Cheesecake Layer:

  • Again making sure that your coconut oil is in
    liquid form to make blending it in easier.
  • Add all of your ingredients together into a high speed blender.
  • Blend on full speed until as smooth as
    possible.
  • If its struggling to blend add 50ml more coconut milk.
  • Take your cake ring and base out of the
    fridge.
  • Pour your cake mix from the blender into the
    ring.
  • When you do this the mix can sometimes
    have some little air bubbles that need to go.
  • Holding the whole tray firmly give it a few little
    taps on the worktop just to bring them out
    and to the surface.
  • Place your cake back into the fridge while
    you make your chocolate ganache.

For the Topping – Chocolate Ganache:

  • Make sure that all of your ingredients are at loo temperature
    before your start to make this. If any of them are chilled this
    could cause your chocolate ganache to seize up.
  • Again make sure your coconut oil is in liquid form still before
    making this.
  • Place your coconut oil into your blender with the coconut
    blossom nectar or maple syrup plus your salt and cinnamon,
    then blend this together on minimum speed
  • If your have a removable piece from the lid on your blender then remove this and slowly bit by bit add in your cacao powder
  • Stop the blender and then pour this straight onto the top of
    your cake and get it back in the fridge.

Keep your cake in the fridge for a minimum of 3 hours then remove
it from the ring. portion it and enjoy :-)