Serves 9

Crust Ingredients

• 1 cup raw walnuts

• 2 graham crackers, gluten-free (omit if vegan

       or want this cake raw)

• 1/4 cup shredded coconut

• 5 Tbsp. coconut oil, melted

• 6 dates, pitted and soaked for half an hour

• 1 banana, save for after the crust is made

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What to do

Blend or process nuts, graham crackers and dates until PULVERISED! Add coconut, melted oil and blended ingredients to a bowl and stir. 

Line a square baking dish with parchment paper - this step is a must!

Pour ingredients into the baking dish, on top of the parchment paper and flatten. 

Peal the banana and put the peal in the compost, assuming you all have a compost right!?! Cut the banana into thin slices and add a layer of banana on top of the crust.

Chocolate Mousse Ingredients

• 1 can coconut milk, full fat - refrigerated for 2 days prior

• 1/4 cup dark chocolate chips

• 1 tsp. pure vanilla extract

• 1 tsp. coconut oil

• 1/4 cup raw cashews, soaked for one hour prior, rinse twice

What to do

Heat a pan on the lowest heat on your stove. Once it has warmed, take it off the heat and add the coconut oil and make sure it has melted before you add the chocolate chips. Add vanilla then stir. 

Open the can of coconut milk and scoop out the cream, save the water for a smoothie, and add the cream to the pan and stir well.

Add the rinsed cashews and the chocolate mixture from the pan into your blender and blend on low for 3 minutes until smooth.

Pour chocolate mousse onto the banana layer and freeze for 1 hour. Make sure your cake is on a flat surface in the freezer.

Garnish with shredded coconut and drizzled chocolate. Cut into pieces and serve. Enjoy!