Coconut-Banana Vegan Cake
Description
A delicate no-bake dessert based on coconut milk, bananas and dates. Sugar-free and gluten-free.
- Soak dates in hot water for 10 minutes, then drain.
- For base: blend dates, almonds and coconut flakes in a blender until sticky crumbs form.
- Place mixture in a small ramekin (or silicone mold) and press down firmly. Refrigerate.
- For cream: in a saucepan, mix coconut milk and agar-agar. Bring to a boil, cook for 1 minute, stirring constantly.
- In a blender, blend half a banana, lemon juice and hot coconut milk with agar until smooth.
- Remove base, pour cream over. Refrigerate for at least 2 hours to set.
- Garnish with remaining half banana and coconut flakes before serving.
438
183 kcal / 100 g
kcal
13.9 g
5.8 g / 100 g
Protein
54.2 g
22.7 g / 100 g
Carbohydrates
21.9 g
9.2 g / 100 g
Fats
2.6 g
1.1 g / 100 g
Ash
9.9 g
4.1 g / 100 g
Fiber
60.8%
Water
32.3 g
13.5 g / 100 g
Sugars
4.2 g
1.8 g / 100 g
Starch
0.03 g
0.01 g / 100 g
Omega-3
2.77 g
1.16 g / 100 g
Omega-6
11.3 g
4.7 g / 100 g
SFA