Raw Banana Caramel Coconut Dream Cake
INGREDIENTS
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Makes one 6 inch cake
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Crust:
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1/2 cup raw macadamia nuts
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1/2 cup sprouted buckwheat, dried in the dehydrator (or additional coconut)
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1/2 cup dried finely shredded coconut
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1/8 teaspoon sea salt
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10-12 soft medjool dates, pitted and chopped
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Filling:
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1 1/2 cups raw macadamia nuts or raw cashews (preferably soaked overnight and drained)
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2 cups young coconut meat (or additional soaked cashews if unavailable)
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1/2 cup coconut water
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1/3 cup raw coconut nectar, raw agave nectar or raw honey
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1/2 cup plus 2 Tbsp raw coconut oil (warmed to liquid)
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2 Tbsp coconut butter, warmed until runny
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1/2 teaspoon sea salt
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1 Tbsp pure vanilla extract and seeds from half a vanilla bean
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1 cup organic bananas, sliced
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2 Tbsp coconut butter, warmed until runny
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Caramel:
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10 medjool dates, pitted
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1 Tbsp almond butter
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2 Tbsp agave nectar or honey
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1/4 tsp sea salt
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1 Tbsp coconut oil
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1 tsp pure vanilla extract
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2 Tbsp water
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Macadamia Coconut Crumble:
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1/2 cup raw macadamia nuts
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1/2 cup large flake dried coconut
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a pinch of sea salt
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1 Tbsp raw coconut nectar or agave nectar
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1/2 cup sliced bananas
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