Pastel de chocolate sin azúcar con plátano

Ingredientes

• 175 g almond flour
• 120 g pitted dates
• 15 g shredded coconut
• 2 tsp. vanilla extract
• 1 tbsp. water
• 1 banana
• 340 g cashews
• 1 can coconut milk (400 ml)
• 140 g melted coconut oil
• 2 more bananas
• 80 g (raw) cocoa powder
• shredded coconut
• handful of fresh fruit, e.g. raspberries

Preparación

1. 1

   Grease a springform pan of about 18 cm with some coconut oil and line the bottom with a sheet of parchment paper. You can also use a slightly larger springform (e.g. 23 cm); your cake will be a bit flatter.Put the almond flour, pitted dates, coconut, vanilla extract and water into the food processor and blend until smooth.Pour the crust mixture into the springform pan and spread it evenly across the bottom. Press down firmly.Slice the banana and arrange the slices over the crust (if you use a springform larger than 18 cm you'll need 2 bananas for the base). Then place the pan in the refrigerator.Put the cashews (you don't need to soak them) with the remaining ingredients (coconut milk, melted coconut oil, 2 bananas and cocoa powder) into the food processor and blend for a few minutes until smooth.Pour this mixture over the crust in the springform and let the chocolate-banana cake set in the refrigerator for at least about five hours.Slice the cake into wedges and garnish with shredded coconut and fresh fruit. Enjoy!