Tools
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Blender or food processor
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Springform pan, tall sided
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Squeeze bottles, large
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Q-tips
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Frosting knife, small
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Toothpicks
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Patience
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Crust
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Raw flour, such as buckwheat
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1 cup
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Dates or prunes
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1 cup
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Chocolate layer
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Bananas
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3
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Cacao
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¼ cup
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Salt, fine
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½ teaspoon
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Vanilla
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1 teaspoon
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Cinnamon, ground
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1 teaspoon
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Honey, maple syrup, or agave
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1 tablespoon
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Water
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If needed
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Vanilla layer
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Cashews, raw
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1 ½ cups
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Honey, maple syrup, or agave
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3 tablespoons
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Vanilla bean, seed scraped
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1
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Water
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1/3 cup, scant
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Lemon juice, fresh
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1
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Beet layer
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Beet juice, fresh
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½ cup
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Bananas
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2
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Pine nuts
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½ cup
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Honey, maple syrup, or agave
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1 ½ tablespoons
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Coconut oil, melted
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2 tablespoons
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Mint layer
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Mint leaves, fresh
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2 cups
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Avocado
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½
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Honey, maple syrup, or agave
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¼ cup
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Salt, fine
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½ teaspoon
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Lemon juice, fresh
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1
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Nut milk
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¼ cup, scant
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Bananas
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2
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Drizzle
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Coconut oil, melted
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1 tablespoon
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Maple syrup
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1 tablespoon
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- In a blender, process the flour and dates or prunes until the mixture starts to stick together somewhat.
- Press into the bottom of a lined springform pan; set aside.
- Rinse out the blender bowl.
- Process each layer of ingredients until smooth, and transfer to a squeeze bottle; rinse and use the same blender bowl for each layer.
- You may order the layers as desired. I started with a thin layer of chocolate.
- Freeze until the layer hardens, and then pour on another layer; repeat until you use all the layer mixtures.
- Freeze the cake overnight.
- Prepare a hot water bath to dunk the pan into so that the cake releases from the sides.
- Transfer to a serving plate.
- Whisk together the drizzle ingredients, and then drizzle over the cake.
