3 large bananas
2 block of Biona creamed coconut
1/2 litre of coconut milk
2 tablespoons Raw Cocoa Powder
Agave Syrup or coconut sugar
Unsulphured Dried Apricots 200g
Makes a large cake serving 14 generous slices. Half ingredients to make smaller cake
Put apricots and walnuts into a grinder and blend until a crumbly paste. Then smooth onto base of dish.
Place coconut block into bowl and place bowl over boiling water until coconut has dissolved into liquid. (don’t let it over heat.)
Add one tablespoon of vanilla essence and mix well with a spoon.
Transfer to a blender and add remaining ingredients and blend until a smooth consistency. Should be something like custard. Measurement for the sweetener should be added according to taste. So add in blend and taste and continue to add until happy.
Spoon this mixture onto the base and place in the fridge for a minimum of two hours.
Sprinkle with desiccated coconut and /or cocoa nibs
Can also make two layers above base one without cocoa and a thin layer with the chocolate finish