One of the reasons I am not a fan of cakes, vegan or not, is a relatively heavy use of oils and processed ingredients. This one is made from the whole foods only! The fats come from nuts, cocoa beans and avocado. Carbohydrates from the fruits of your choice and dates and you can even supplement it with a protein powder (which I did not do) but you also get protein from nuts and cocoa beans.
This no-bake cake is full of taste and super refreshing, ideal for summer months but you can safely gorge on it any season of the year. Black currants are full of vitamin C and bananas and dates make it rich in other nutrients as well. Raw cocoa beans add an interesting full taste that goes perfectly with fruits. Nuts, together with oats and cocoa beans add texture, lots of iron, which is the ideal combination with vit. C for better iron absorption.
Ingredients and Instructions
For the base of our cake, all we need is just a few thing listed below. Simply put all of these ingredients into your food processor and blend it. I advise you to start with oats and nuts and continue adding the other ingredients as you are blending. This way, you will produce a smooth flour from the oats. Alternatively, you can use an oat flour or some nut flour but the rolled oats is by far my favourite base ingredient.
If you want more texture in the base, I advise using some of the chocolate, grated into small pieces or don’t pre-process oats with nuts in a blender and just blend all the ingredients together. This will result in a coarse mixture at the end.
You should not need to add any water as the moisture needed to keep the ingredients together comes from the soaked dates and bananas.
Then, just spread it in your prepared form.
- 100 g, Rolled Oats 100 g,
- Bananas, raw 100 g,
- Raw Cocoa 100 g, Nuts,
- Walnuts, 50.00 g,
- Pitted Dried Dates, Soaked or Raw Dates
Once again, put it all into the blender and blend.
- 200 g, Bananas, raw
- 270 gram, Green Skin Avocado or Hass Avocado
- 35.00 g, Pitted Dried Dates
- lemon juice to taste
The currants (or a fruit of your choice) needs to be frozen. When you put it in the blender, it will not melt and create small pieces that you sprinkle on the top of the cake together with chocolate.
I also added a few pieces of whole currants for decoration. The reason I chose them was for their sour taste that goes well together with raw cocoa nibs or a bitterness of the dark chocolate.
- 200 g, Black Currants, frozen
- 50 g, 90 % Chocolate, Lindt
After you have made the cake, let it freeze and pull it out from the fridge up to half an hour before you intend to eat it.
Let me know whether you liked it or hated it or how you made it 🙂