Nutty Cake


9″ baking pan with removable bottom
Sliced almonds for decoration


4 cups of walnuts
1 1/2 cup of dates
1/4 cup of raw cocoa powder

Creamy Filling:

3 large ripe bananas
2 dates
1 1/2 cup of peanut butter
1/2 cup of coconut milk

Chocolate for decoration:

2/3 cup of almond milk
1/2 tbsp of chia seeds
2 tbsp of raw cocoa powder
1/2 tbsp of coconut oil
1 date


Put all ingredients for the crust into food processor and process evenly. Pour crumbs into pan and distribute evenly onto the bottom and sides of pan. Crust height should not exceed 2″.
Next, place all ingredients for filling into the blender and blend until smooth. Pour the filling into the crust and spread evenly.
Place all ingredients for chocolate into the blender and blend until smooth. To create swirl design, pour a little bit of chocolate on the top of the filling in 3 or 4 places . Using a chop stick, swirl around back and forth from light to dark until you are satisfied with the design. Let your cake chill in the freezer for about 1/2 to 1 hour.
After cake firms, carefully take off the side of the pan and use the remaining chocolate as a spread to be used on the side of the cake for decorating with almonds.

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