John Myers
Ingredients for 1 servings:
- 200 g hazelnuts, ground
- 200 g soft dates, chopped
- 200 ml coconut oil
- 150 g baking cocoa or cocoa powder
- 5 bananas, 2 of them in thin slices, the rest in pieces
- some coconut blossom sugar
Instructions
Working time approx. 25 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 25 minutes
vegan, for a springform pan with a diameter of 20 cm
For this cake, use a 20 cm diameter springform pan. Line the base with baking paper to be on the safe side. For the base, mix the finely chopped soft dates (optional: soak the dates in water for 1 hour beforehand) with 50 ml melted coconut oil in a food processor. Gradually add the ground hazelnuts and 50 g baking cocoa or cocoa powder, mixing continuously. Between mixing steps, loosen the mixture occasionally with a cake scraper or spoon. The mixture should be slightly crumbly and even, with no lumps. Pour the mixture into the cake pan and press it down (e.g. with a tablespoon) to form a cake base and smooth it down. Then line the base with thinly sliced banana slices and place in the refrigerator. For the filling, place the remaining 3-4 sliced bananas in a long bowl with 150 ml melted coconut oil and 100 g baking cocoa/cocoa powder and blend with a hand blender. Caution: If the filling is an oily, sticky mass that doesn’t mix properly, there’s not enough banana in it. If so, gradually add a few more sliced banana pieces and blend until the mixture has the appearance and consistency of chocolate mousse. Season to taste with coconut blossom sugar or other sweetener. Pour the filling onto the prepared cake base with the banana slices and smooth it out, then return the springform pan to the refrigerator. After just one hour, the cake will be firm enough to slice, but let it rest in the refrigerator for two hours to be on the safe side. Tip: Sprinkle the cake with desiccated coconut before chilling.
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