Raw cake with bananas and coconut

Name: Raw cake with bananas and coconut
Ingredients: 200g almond flour (or finely ground almonds) 50g hemp seeds 6 tbsp agave syrup 7 bananas 200ml coconut cream 3 tbsp psyllium 10 drops Green Sugar liquid banana slices; coconut chips; and agave syrup for topping

Season - Raw cake with bananas and coconut by Zenovia N. - Recipia

Raw Banana and Coconut Cake - A Healthy and Refreshing Delight If you're looking for a quick, healthy, and incredibly delicious dessert, you've come to the right place! This raw banana and coconut cake is not only a burst of tropical flavors but also an excellent choice for those who want to enjoy a sweet treat without compromising their health. Whether you serve it at a party or savor it in the comfort of your home, this cake is sure to win over any foodie. Preparation Time: 20 minutes Freezing Time: 2 hours Total: 2 hours and 20 minutes Servings: 8 Recipe History Raw desserts are becoming increasingly popular, based on the idea of preserving the nutritional values of the ingredients through minimal cooking. The raw banana and coconut cake combines the natural sweetness of bananas with the intense flavor of coconut, resulting in a dessert that offers not only satisfaction but also essential nutrients. It’s perfect for vegans, those following a gluten-free diet, or anyone looking to indulge guilt-free. Ingredients For the crust: - 200 g almond flour (or finely ground almonds) - 50 g hemp seeds - 6 tablespoons agave syrup - 2-4 tablespoons water (if needed) For the cream: - 7 ripe bananas - 200 ml coconut cream - 3 tablespoons psyllium - 10 drops liquid Green Sugar (or another natural sweetener) For decoration: - banana slices - coconut chips - agave syrup Preparing the Crust 1. Start by mixing the almond flour and hemp seeds in a bowl. These ingredients not only add a pleasant texture but are also an excellent source of protein and omega-3 fatty acids. 2. Add the agave syrup and mix well with a spoon. Agave syrup is a natural sweetener with a low glycemic index, making it an ideal choice for this cake. 3. If the mixture is too dry, carefully add 2-4 tablespoons of water until you achieve a moist and sticky consistency. It’s important for the crust to be moist enough to press easily. 4. Press the mixture evenly into the bottom of a 22 cm diameter springform pan. Use a spatula or the bottom of a glass to create an even surface. 5. Once the crust is ready, place the pan in the refrigerator to firm up while you prepare the cream. Preparing the Cream 1. In a blender, add the 7 ripe bananas. Bananas not only provide natural sweetness but are also an excellent source of potassium and fiber. 2. Add the coconut cream, which brings a creamy and aromatic note to the cake. Make sure to use high-quality coconut cream, preferably without additives. 3. Include the 3 tablespoons of psyllium, a fantastic ingredient that helps thicken the cream and gives it a pleasant texture. Psyllium is also known for its digestive benefits. 4. Finally, add the 10 drops of liquid Green Sugar. This natural sweetener will perfectly adjust the sweetness of the cream. 5. Blend all the ingredients until you achieve a smooth and homogeneous cream. Assembling the Cake 1. Remove the crust from the refrigerator and pour the banana and coconut cream over it. Use a spatula to spread it evenly, ensuring it reaches all corners. 2. Now it’s time to place the cake in the freezer. Leave it there for 2 hours to firm up well. Decorating the Cake 1. Before serving, take the cake out of the freezer and let it thaw for an hour at room temperature. This will make it easier to cut and enjoy. 2. Decorate with fresh banana slices, coconut chips, and a drizzle of agave syrup for added sweetness and an attractive look. These toppings not only enhance the cake's appearance but also add varied textures. Practical Tips - Use very ripe bananas for a more intense flavor and natural sweetness. - If you don’t have almond flour, you can use finely ground almonds, but make sure they are ground very well to achieve a fine texture. - If you prefer a more exotic flavor, you can add a few drops of vanilla or almond extract to the banana cream. - The cake keeps well in the freezer, but make sure it is well covered to prevent freezer burn. Nutritional Benefits This raw cake is rich in nutrients. Almond flour and hemp seeds provide quality protein, while bananas are a source of healthy carbohydrates, fiber, and essential minerals. Coconut cream adds healthy fats, and psyllium contributes to healthy digestion. Frequently Asked Questions 1. Can I use another sweetener instead of Green Sugar? Yes, you can use any other natural sweetener, such as honey or maple syrup, but you will need to adjust the amount based on your personal preferences. 2. How can I make the cake less sweet? If you prefer a less sweet taste, you can reduce the amount of agave syrup in both the crust and the banana cream. 3. Can I add other fruits to the cream? Absolutely! Fruits like mango, pineapple, or kiwi can add a refreshing note and a variety of flavors. 4. What drinks pair well with this cake? We recommend enjoying the cake with a warm herbal tea or a fresh fruit smoothie. Additionally, a glass of coconut water can enhance the tropical flavor of the dessert. Possible Variations - Instead of coconut chips, you can use shredded coconut or even pecans for added crunch. - Replace some of the bananas with avocado puree for an even creamier texture. - Add a few tablespoons of cocoa powder to the banana cream to transform the cake into a chocolate delight. This raw banana and coconut cake is a perfect choice for moments when you want to indulge in something sweet yet healthy. So, I encourage you to try this wonderful recipe, enjoy every bite, and share the joy with your loved ones. Bon appétit!

Category: Season Author: Zenovia N. Views: 1 Date: 06.10.2024

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