For the base
1 cup soaked dates
1 cup brazilian nuts
1 cup almond pulp*
3 tablespoons coconut oil
4 tablespoons shredded coconut
3 tablespoons chocolate nibs
*Blend a cup of almonds with 2 cups of water, squeeze it through a dry kitchen towel. This way you will make the almond milk, the pulp wil stay in the kitchen towel.
Blend the dates into a paste with half a cup of water. Add all the other ingredients and blend. Mold it into the cake tin and on top add sliced bananas.
For the cream
2 cups soaked cashews (about 4 hours)
½ cup coconut milk (or almond, rice, soy)
Agava (add as you like)
3 tablespoons raw chocolate powder
½ cup coconut oil
½ cup chocolate butter
Blend everything except the coconut oil and chocolate butter. When you have a smooth cream, add the oil and butter and blend just for a few seconds. Pour into the cake tin and refrigerate through the night.
Decorate as you wish 😉
Photos by me and my trusty camera. 😉