Raw Banana Mocha Caramel Mousse Cake

By pattie_d

Per Amy

Ingredients

• Crust:
• 1/2 cup raw sunflower seeds
• 1/2 cup sprouted buckwheat, dried in the dehydrator (or additional coconut)
• 1/2 cup dried finely shredded coconut
• 1/8 teaspoon sea salt
• 10-12 soft Medjool dates, pitted and chopped
• 3 Tbsp raw cacao powder
• Chocolate Filling:
• 2 cups diced ripe avocados (about 4 medium)
• 2 cups sliced bananas
• 1/2 cup raw coconut nectar, or your choice of raw liquid sweetener
• 1/2 tsp sea salt
• 1 Tbsp pure vanilla extract
• 1 tsp coffee extract
• 1 1/4 cups  plus 2 Tbsp raw cacao powder
• 1/2 cup coconut butter, liquefied
• Caramel:
• 10 soft Medjool dates
• 3 Tbsp raw coconut nectar or maple syrup
• 2 Tbsp raw pecan butter or raw coconut butter (warmed to liquid id using coconut)
• 1 Tbsp raw coconut oil, warmed to liquid
• 1/4 tsp sea salt
• 1 tsp pure vanilla extract
• 2-3 Tbsp filtered water as needed
• 2 bananas, sliced

Details

Servings 1
Adapted from vegandesserts.com

Preparation

Step 1

Lightly coat a 6 inch spring form removable bottom pans with coconut oil. To prepare the crust, process sunflower seeds, coconut, buckwheat and sea salt in a food processor until it is fine crumbs, then add the dates and cacao powder and process until the mixture holds together when squeezed between your fingers (if not holding together, add more dates). Firmly press crust into the bottom of the prepared pan, and set aside.  
For the chocolate filling, combine all ingredients in a food processor and process until smooth, then set aside. 
To make the caramel, process all ingredients except for water in the food processor until smooth and well blended.  Add a few Tbsp water as needed to create a caramel consistency.

To assemble cake, set aside 1/4 of the filling in a bowl in the fridge (this will be to decorate the cake).  Next, pour 1/3 of the remaining filling over the crust, then spoon some of the caramel by the tsp over that filling, and swirl with a knife.  Top with a layer of the sliced bananas.  Spoon half the remaining filling over that, then more of the caramel in the same fashion (swirling it, but being careful not to go too deep so you disturb the banana layer), then more bananas.  Top with the remaining filling, then smooth the top and place in the freezer to set for about 3 hours. 

After the filling is set, place the remaining caramel in a pastry bag and pipe decoratively over the top of the cake.  Place the set aside chocolate filling in a pastry bag and pipe around the top and bottom edges of the cake. Serve!  Store extra cake in the fridge.