Denise says:

  • This cake requires no cooking, although needs time to set overnight.  Perfect when you want to prepare in advance as you need to freeze the mixture as part of the assembly process.  It is the ideal recipe when you have over ripe bananas in your fruit bowl. These need to be frozen with the skins on.
  • Preparation Time: Overnight, 20 minutes    plus 2 hours freezing
  • Cooking Time: No cooking     Serves: 10 -12


  • For the base
  • 110g walnuts
  • 40g unsweetened cocoa power
  • 200g pitted Medjool dates
  • 1 tablespoon vanilla extract
  • 1 pinch salt
  • For the filling
  • 360g raw cashews, soaked overnight in cold water, then drained
  • 1 1/2 teaspoons vanilla extract
  • 165g frozen ripe banana – defrost and skin removed
  • 1 tablespoon fresh lemon juice
  • 6 tablespoons water
  • 1 pinch salt
  • 40g unsweetened cocoa powder
  • 200g pitted Medjool dates
  • Garnish: Cocoa powder
  • Decorate with chocolate nibs, chocolate sprinkles


  1. For the base, blitz the walnuts in a food processor until you get coarse crumbs. Add the remaining ingredients and blitz until well incorporated.
  2. Press the mixture evenly into a cling film-lined 20cm round springform cake tin. Set aside.
  3. For the filling, blitz the filling ingredients until well incorporated and smooth.
  4. Taste the sweetness and add more dates as you wish.
  5. Pour into the tin and smooth out using a wet spatula or spoon.
  6. Cover with cling film and place into the freezer for 2 hours.
  7. Remove 1 hour before serving.
  8. Dust the top with cocoa powder and decorate with chocolate nibs and chocolate sprinkles.