100gtahinican be replaced with almond butter/cashew butter/peanut butter
a pinch of saltadd more if you like
FOR THE COCONUT CREAM:
2x 400 ml tins of full fat coconut milkrefrigerated overnight
FOR THE TOPPING
3squares of good quality dark chocolate
Line the base of a 23cm springform cake tin with baking paper so you can remove the cake easily
To make the base, put the almond and cashew nuts into a food processor and whiz until they become coarse crumbs
Add the dates, vanilla extract and coconut oil, and blend until you have a breadcrumb-like texture.
Transfer the mixture to the cake tin and use your hands to compact it really firmly into the base, ensuring an even spread
To make the toffee layer, melt the coconut oil gently in a pan. Put into a food processor with the rest of the ingredients for the toffee layer and blend until smooth and caramel-like. This can take up to 10 minutes- add more water if it’s clumpy
Once ready, spread a really even layer of toffee on top of the base, doing your best to give it a smooth top
Put in the fridge for 20 minutes
Spoon the thick cream from both tins of coconut milk into a mixing bowl. Add 1 tbsp of the clear coconut milk from 1 of the tins along with the vanilla extract and whisk it all together with a fork or an electric whisk
To assemble the cake, remove the springform tin, carefully peeling away the parchment lining, and transfer the cake the a completely flat plate
Slice the banana into little “coins” and put a layer of these on top of the toffee layer
Spoon or pipe the coconut cream on top, then, using the fine side of a grater, grate the chocolate on top.
Refrigerate before serving, as the coconut cream will go a bit runny at room temperature if left out for too long.
Store the cake in the fridge- if there’s any left over!