Raw Plum Banana Cake

Recipes

This cake was just Amazing! Yes with a capital A! The recipe is exclusively from the creator of raw cakes for Mint Cafe. Helena makes these mix and matches that taste incredible. She was so nice and approved the recipe to be published, so people start blending and enjoying this delicious creation!

The base

  • 1 cup almonds
  • 7 tbsp of carob flour
  • 1/2 cup dates (soaked at least for 2 hours)
  • pinch of cinnamon and salt
Blend the dates with a bit of water to get the date paste, add all the other ingredients and blend. Mold it onto the cake tin. And leave it in the fridge while you do the cream.

Cream I

  • 3 bananas
  • 1/2 of lemon (juice)
  • 1,5 cups cashews (soaked at least for 3 hours)
  • 1/2 cup coconut oil
Blend everything except the coconut oil! Add it at the end and blend for 20 seconds. Add the cream onto the base.

Cream II

  • 1 cup dried plums
  • 1,5 cups cashews (soaked at least for 3 hours)
  • 1/2 coconut oil

Blend everything except the coconut oil! Add it at the end and blend for 20 seconds. Add the cream onto the Cream I.

Leave the cake to harden in the fridge for about 5 hours or through the night. Decorate as you like. 😉

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