Directions
Pour half of the filling on top of the crust, place to fridge or freezer to settle for few minutes. -add 0.5 cup of raw cacao powder to remaining filling in your blender jug and blend high speed. -pour on top of the vanilla layer and freeze for hour or two or longer time in fridge. -When the cake is ready, use a knife to go around the edges, so the cake don't stuck in the mold. -melt vegan dark chocolate in water bath and spread on top of the cake. -Garnish with fruits and berries.
Ingredients
Crust: •1 cup of pecan nuts, soaked overnight
1 cup of soft dates, pitted. Soak if you use dry ones. 0.3 cup of raw cacao nibs -I blend nuts and dates separately because I'm a fan of crunchy crust. I mix them together in a bowl. -place a baking sheet on the bottom of your cake mold and tap the crust on it.
Filling: -0.5 cup of cashews -2 ripe bananas -1 cup of cold pressed coconut oil, gently melted in a water bath -0.5 cup of agave syrup -2 tsp of bourbon vanilla •blend together high speed.