Add all ingredients except coconut oil to a blender and blend until desired (preferably creamy) consistency. At the very end of the process, slowly add coconut oil to the mixture and blend until the oil emulsifies for another 1 minute. Place the cake in the freezer for a few hours (preferably overnight).

Quantity: 12 slices (20 cm mold)

Crust/biscuit:
1 cup of walnuts
1 cup of almonds
¾ cup dates/figs
3 tablespoons cocoa powder
2 tablespoons honey (melted)
pinch of salt

Cream:
500g bananas
½ cup of peanut butter
1 cup of dates (soaked)
¼ cup water (from dates)
100 g coconut oil (melted)
½ teaspoon cinnamon
½ vanilla pod
pinch of salt

Glaze:
⅔ cup honey
⅔ cocoa powder
¼ coconut oil (melted)
pinch of salt

Decoration as desired

Preparation:

In a blender, pulse all the ingredients until they have a crumbly, yet sticky consistency. Press into the prepared mold.

Note: Nuts should be soaked in water at room temperature before use (min. 8 hours) to release phytic acid, which in large quantities can cause demineralization of the body and make digestion difficult. The same process activates enzymatic processes and "revives" the fruits to get maximum nutrition from them. Soaked fruits should then be dried (dehydrated) at a temperature no higher than 48°C until they are completely dry and crispy.

Melt the coconut oil and honey. Mix and add the cocoa powder to the mixture. Combine the mixture into a smooth, even mass and pour it over the cooled cake. Return to the freezer until serving.

Decorate as desired.

Remark:
Remove the cake from the freezer before serving. Remove it from the pan immediately and place in the refrigerator to defrost. The cake will release after 1 to 1 1/2 hours and be perfect for eating.

Enjoy!

Recipe by Oraščić Raw

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