NO BAKE CHOCOLATE BANANA CREAM CAKE - GLUTEN FREE AND VEGAN

NO BAKE CHOCOLATE BANANA CREAM CAKE - GLUTEN FREE AND VEGAN

By onegreenplanet.org - Pauline Hanuise

Nougat Base:

2 tablespoons coconut flour

1 tablespoon almond butter

2 tablespoons coconut cream

1/2 to 1 tablespoon of your favourite sweetener

1 pinch cinnamon

1 pinch sea salt

Banana Layer:

1 fresh banana sliced

Chocolate Cream Layer:

4 tablespoons melted coconut oil

1 tablespoon of your favourite sweetener

1 heaping tablespoon cacao powder

1 1/2 to 2 tablespoons coconut milk

1 pinch cinnamon

1 pinch sea salt

Coconut Whipped Cream:

1 can coconut cream refrigerated

1 tablespoon of your favourite sweetener

To Make the Base:

In a mixing bowl, mix all ingredients for your base with a spoon (or with your hands) until well combined. You should obtain a sticky texture.  Spread and press the mixture into a small tin covered with parchment paper and place the first layer of banana slices on top. Place in the freezer to set while preparing your chocolate.

To Make the Chocolate Cream:

Combined all your ingredients (except coconut milk) in a mixing bowl and stir well.  Add your coconut milk at the end and stir well.  Spread over your base and put back in the freezer to set.

To Make the Coconut Whipped Cream:

Open your coconut cream can and place the thick substance (the cream) in your high speed blender. Don’t use the liquid substance (the milk).  Add your sweetener and blend until you obtain a consistent, thick whipped cream texture.  Spread on top of your cake and place in the freezer to set.