Summary

Ingredients

• 200 g hazelnuts, round
• 200 g soft dates, cut into small pieces
• 200 ml coconut oil
• 150 g bakin cocoa or cocoa powder
• 5 banana (s), 2 them thinly sliced, the rest in pieces
• some coconut blossom sugar

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Instructions

1. A 20 cm Ø cake springform is used for this cake. To be on the safe side, cover the floor with baking paper.
2. For the base, mix the finely chopped soft dates (optional: soak the dates in water for 1 hour beforehand) with 50 ml of melted coconut oil in a food processor. Gradually add the ground hazelnuts and 50 g baking cocoa or cocoa powder and mix again and again. Occasionally loosen the mixture with a cake scraper or spoon between the mixing processes. The mixture must be slightly crumbly and uniform and must not contain any lumps. Pour the mixture into the cake tin, press it down to a cake base (e.g. with a tablespoon) and smooth it out. Then line the base with thinly sliced banana slices and place in the refrigerator.
3. For the filling, put the remaining 3-4 cut bananas with 150 ml of melted coconut oil and 100 g of baking cocoa / cocoa powder in a long container and mix with a hand blender.
4. Caution: As long as the filling is an oily, viscous mass that cannot be mixed properly, there is not enough banana in it. If so, gradually add a few more sliced banana pieces and mix until the mixture has the look and consistency of chocolate mousse. Season to taste with coconut blossom sugar or any other sweetener.
5. Place the filling on the prepared cake base with the banana slices and smooth it out, put the springform pan back in the refrigerator. After just one hour, the cake will be firm, but just to be on the safe side, let it rest in the refrigerator for two hours.
6. Tip: Sprinkle the cake with desiccated coconut before cooling.