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
Ingredients:
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
Method
For the base, blitz the walnuts in a food processor until you get coarse crumbs. Add the remaining ingredients and blitz until well incorporated.
Press the mixture evenly into a cling film-lined 20cm round springform cake tin. Set aside.
For the filling, blitz the filling ingredients until well incorporated and smooth.
Taste the sweetness and add more dates as you wish.
Pour into the tin and smooth out using a wet spatula
Cover with cling film and place into the freezer for 2 hours.