No-Bake Chocolate Banana Cake
8 servings
25 minutes
Yes, this is a no-bake cake: it's made in the refrigerator. It's best to pour hot chocolate over the cold cake right before serving, and each piece separately.
1
Chop all the nuts in a food processor. Add the crushed dates. Press evenly into a removable baking pan (20 cm in diameter), previously lined with food foil.
- Hazelnut: 90 g
- Dates: 95 g
2
In a blender, blend bananas, vanilla pod, almond, coconut milk, cocoa powder, lemon juice, and sorghum syrup. Pour a little of the mixture, gently heat it, and dissolve three teaspoons of agar-agar in it. Pour the entire mass into the agar-agar mixture and keep on medium heat for five minutes. Pour this mixture over the nut dough in the mold. Place in the refrigerator to cool.
- Bananas: 3 pieces
- Vanilla: 1 piece
- Almond milk: 300 ml
- Coconut milk: 400 ml
- Cocoa powder: 1 tablespoon
- Lemon juice: 1 tablespoon
- Sorghum syrup: 100 ml
- Agar-agar: 4 teaspoons
3
After two hours, take the cake out of the fridge, remove the mold, and carefully take off the plastic wrap. Serve a piece of cake drizzled with melted chocolate and decorated with almond petals.
- Dark chocolate: 300 g
- Almond: 160 g