Choc-Banana Nutty Freezer Cake
This is probably one of the simplest, and most delicious dessert recipes you can make this summer. And the good news? It's gluten free and vegan! Great for all of the gut-healers out there, or for those who want a sweet treat, without all the refined sugar. This freezer cake works well at a warm summer BBQ or in our case, my brother's 30th birthday bash. I hope you enjoy eating it as much as we did!
1 cup mixed nuts (120g - I used walnuts, macadamias and pecans)
1 cup desiccated coconut (80g)
1/4 cup maple syrup* (60 ml)
1/2 tbsp cacao
1/8 tsp rock salt
Filling for 2 layers (needs to be halved for each layer, except for cacao):
2 cups 100% natural peanut butter (500g)
4 bananas (large, ripe)
2 tsp vanilla extract
4 tbsp coconut oil
2 tbsp cacao
50 g dark sugar-free chocolate (melted)
Line a round, spring-form, baking tin with baking paper.
For the base, place mixed nuts in the food processor and blitz until the nuts have broken down into a crumble.
Add desiccated coconut, maple syrup, cacao and rock salt, then blitz to combine so that the mixture starts to stick together.
Press the mixture evenly into the lined spring-form baking tin using your fingers.
Place in the freezer while you prepare the next layer. Wash the blender out before starting the next layer.
For the nutty layer, place 1 cup of peanut butter, 2 bananas broken into chunks, 1 tsp vanilla extract and 2 tbsp coconut oil in the blender and blitz until smooth.
Pour over the base, then place the tin back into the freezer.
For the chocolate layer, add 1 cup of peanut butter, 2 bananas broken into chunks, 1 tsp vanilla extract, 2 tbsp coconut oil and 2 tbsp cacao in the blender and blitz until smooth.
Pour over the nutty layer, then place tin back into the freezer.
For the Chocolate topping, drizzle the melted chocolate over the top layer, then place back into the freezer for at least 4 hours.
This freezer cake tastes best if you eat it around 30 mins after removing from the freezer.