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Tuesday, October 7

Raw frozen layered banana cake


Tools
Blender or food processor
Springform pan, tall sided
Squeeze bottles, large
Q-tips
Frosting knife, small
Toothpicks
Patience
Crust
Raw flour, such as buckwheat
1 cup
Dates or prunes
1 cup
Chocolate layer
Bananas
3
Cacao
¼ cup
Salt, fine
½ teaspoon
Vanilla
1 teaspoon
Cinnamon, ground
1 teaspoon
Honey, maple syrup, or agave
1 tablespoon
Water
If needed
Vanilla layer
Cashews, raw
1 ½ cups
Honey, maple syrup, or agave
3 tablespoons
Vanilla bean, seed scraped
1
Water
1/3 cup, scant
Lemon juice, fresh
1
Beet layer
Beet juice, fresh
½ cup
Bananas
2
Pine nuts
½ cup
Honey, maple syrup, or agave
1 ½ tablespoons
Coconut oil, melted
2 tablespoons
Mint layer
Mint leaves, fresh
2 cups
Avocado
½
Honey, maple syrup, or agave
¼ cup
Salt, fine
½ teaspoon
Lemon juice, fresh
1
Nut milk
¼ cup, scant
Bananas
2
Drizzle
Coconut oil, melted
1 tablespoon
Maple syrup
1 tablespoon
  1. In a blender, process the flour and dates or prunes until the mixture starts to stick together somewhat.
  2. Press into the bottom of a lined springform pan; set aside. 
  3. Rinse out the blender bowl. 
  4. Process each layer of ingredients until smooth, and transfer to a squeeze bottle; rinse and use the same blender bowl for each layer. 
  5. You may order the layers as desired. I started with a thin layer of chocolate. 
  6. Freeze until the layer hardens, and then pour on another layer; repeat until you use all the layer mixtures. 
  7. Freeze the cake overnight. 
  8. Prepare a hot water bath to dunk the pan into so that the cake releases from the sides. 
  9. Transfer to a serving plate. 
  10. Whisk together the drizzle ingredients, and then drizzle over the cake. 
Recipe from One Green Planet.