Sweet banana cake

1. 

dried plums 4.5 oz (130 g) • coconut cream 1.75 oz (50 g)

Wash the plums, check that there is no forgotten stone and put them in a bowl. Add coconut cream and start mixing with an immersion mixer.

2. 

ground walnuts 4.5 oz (130 g)

Add nuts ....

3. 

dark carob powder (St. John's bread) 0.5 oz (15 g)

... and carob step by step and mix everything together.

4. 

Line the cake mold with baking paper. Press 3/4 of the prepared mixture into the mold. Let it freeze in the fridge.

5. 

grated coconut

On the board roll (not thin) 1/4 of the mixture. Sprinkle with half of coconut. Put in the freezer.

6. 

banana 8.75 oz (250 g) • avocado 5.25 oz (150 g) • lime sauce 1 tbsp

Peel the bananas and avocados, cut them and put in a bowl. Add lime juice and mix with an immersion mixer.

7. 

coconut oil 0.75 oz (20 g) • agave syrup 1 oz (25 g) • grated coconut 3.5 oz (100 g)

Add coconut oil, agave syrup and grated coconut to the cream. Mix well.

8. 

Spread the cream on a dark base and let it solidify in the refrigerator for 24 hours.

9. 

vegan chocolate 0.5 oz (15 g)

Melt the chocolate in a small cup immersed in hot water.

10. 

dried coconut slices (coconut chips) 0.5 oz (15 g)

Sprinkle the coconut chips with the chocolate and let them solidify in the cold.

11. 

Take two-color part from the freezer and cut out a small decoration from it.

12. 

Take the cake out of the mold and decorate it.