For the crust:

1/4 cups Brazil nuts
3/4 cups raw almonds
1 cup unsweetened coconut flakes
1 tbsp cacao nibs
2 tbsp vanilla
8 large dates, pitted
1/8 tsp sea salt

For the banana filling:

3 ripe bananas
1 13.5 fl oz. can of coconut milk
2 tsp chia seeds
1/3 cup coconut manna
1 1/2 cups cashews, soaked overnight
2 tsp vanilla

For the almond butter topping:

1 cup almond butter
1 tsp coconut oil
2 tsp chia seeds

1. Make the crust: place all the ingredients in a food processor and blend for about 30-60 seconds. When you pick up a handful of crust in your hands and form a fist, a ball of crust should remain in tact. That’s how you know it is wet enough. If the ball of crust doesn’t remain in tact, add another date and process it again.

2. Dump the crust onto the bottom of a spring form pan. Pack and pat the crust down into an even layer along the bottom of the pan. Set aside.

3. To make the banana filling: place all ingredients in a high powered blender and blend on high speed until smooth (about a minute). Pour the filling over top of the crust, ensuring it’s evenly spread.

4. Place the cake in the freezer to set for at least 4 hours.

5. When the cake is set, make the almond butter filling: over medium low heat, melt the coconut oil, almond butter and chia seeds together. Stir with a spatula until smooth and combined.

6. Remove the cake from the freezer and pour the almond butter filling on top in an even layer, using a spatula to ensure the filling is evenly spread all the way to the edges.

7. Place the cake back in the freezer to set for another few hours. Once it is set, you can place the cake in the fridge and store it there until it’s ready to serve.

8. Serve as is, or if you want to get fancy, you can serve it with a drizzle of dark chocolate and/or a sprinkling of crushed almonds.

Enjoy!

See the recipe: