When you have heaps of ripe bananas and feel like some chocolate treat :-)
- 1 cup cashews
- 1 cup shredded coconut (I like it a bit roasted in the oven, until golden)
- 1 cup of prunes or dates
- 2 tablespoons tahini (tahini is my fructose-free alternative option to dried-fruit but you can use prunes only)
- 1/2 cup of almond butter
- 3-4 ripe bananas
- 2 to 4 tablespoons of cacao powder (or carob, to taste)
- vanilla powder
Make the crust:
Blend the cashews in food processor until crunched into very small pieces/powder. Then add the dried-fruit and blend them together.
Add dates or tahini if needed: you want the crust to stick together when you squeeze it in your hands.
Spread into your cake mould, pressing it down tightly. Put in the freezer while you make the mousse.
Make the chocolate mousse:
Make the cashew butter first (unless you buy it made). You could use any other nut butter.
Add the ripe bananas, cacao and vanilla and blend until smooth.
Pour the mousse on top of the cold crust and spread it evenly.
Put the cake back in the freezer for a few hours, until set.
Always leave the cake in the freezer.
Leave the cake out for a bit before eating so the mousse warms up and becomes creamy :)
Enjoy! It's delicious and guilt free! :)
Your kids will love it too <3
If you make it for your kids, choose Carob instead of Cacao powder. Carob doesn't contains caffeine (cacao does) and taste sweeter than Cacao.