Raw Avocado Banana Cake
For the crust:
/ 20 g liquid honey
For the filling:
or almond meal
Line the bottom of a 17-20 cm (7-8 inch) spring form pan with a circle of baking paper.
Combine all ingredients in a food processor. Process until a sticky ball is formed. Press the mixture onto the bottom of the prepared pan. Leave it in the freezer until preparing the filling.
Wash well the bowl and the blades of the food processor before making the filling.
Combine all ingredients in the food processor and puree until smooth.
Pour the filling on top of the crust.
Freeze the cake for 3-4 hours. Keep any leftovers in the freezer. When it is deeply frozen, let is stay for 15 to 30 minutes at room temperature before serving.
The coconut oil melts at a very low temperature so if it is hot in the kitchen, it might be completely liquid in the jar. In case it is not, melt it in a small bowl placed into a pan of hot water.
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Raw Avocado Banana Cake https://daniscookings.com/2018/05/04/raw-avocado-banana-cake/ May 4, 2018