No-Bake Chocolate Banana Cake

⏳ Time

25 minutes

🥕 Ingredients

🍽️ Servings

Description

Yes, this is truly a no-bake cake: it is prepared in the refrigerator. It's best to drizzle the cold cake with hot chocolate just before serving, and to do so for each slice individually.

Ingredients

Hazelnut - 3.2 oz
Dates - 3.4 oz
Coconut Milk - 13 fl oz
Sorghum Syrup - 3 fl oz
Almond - 10 fl oz
Vanilla salt - 1 piece
Meyer Lemon Juice - 1 tablespoon
Bananas - 3 pieces
Cocoa Powder - 1 tablespoon
Agar-Agar - 4 spoons
Bittersweet Chocolate - 10.6 oz
Almond - 5.6 oz

Step by Step guide

Step 1

Chop all the nuts in a food processor. Add the chopped dates. Press the mixture evenly into a springform pan (20 cm in diameter), lining the pan with parchment paper beforehand.

Step 2

In a blender, blend the bananas, vanilla pod, almond milk, coconut milk, cocoa powder, lemon juice, and sorghum syrup. Reserve a little of the mixture, gently heat it, and dissolve three teaspoons of agar-agar in it. Pour the agar-agar mixture into the rest of the batter and keep it over medium heat for five minutes. Drizzle this mixture over the nut dough in the mold. Place in the refrigerator to cool.

Step 3

After two hours, remove the cake from the refrigerator, take off the mold, and carefully peel off the plastic wrap. Serve a piece of the cake drizzled with melted chocolate and garnished with almond petals.