Serving:2
Prep Time: 10 min
Cook Time: 2 hours

Ingredients:

Cake:

• 2 cups almonds, soaked up to 48 hours and dehydrated 18 hours
• 2 cups pitted dates
• 1/3 cup TIANA® Fairtrade Organic Raw Extra Virgin Coconut Oil
• 4 tablespoons raw cacao nibs, ground superfine
• 4 tablespoons TIANA® Fairtrade Organics Raw Active Honey
• 2 teaspoons vanilla extract

Filling:

• 2 large ripe bananas, thinly sliced
• Arrange the sliced bananas on top of the bottom layer and place the second layer on top of the bananas.

Icing:

• 1 ripe avocado
• 1 ripe banana
• 5 pitted dates
• ½ cup TIANA® Fairtrade Organics Raw Coconut Water
• 1/3 cup pine nuts, soaked 1 hour
• 2 tablespoons raw cacao nibs, ground superfine
• 1 teaspoon vanilla extract

Decoration for the top:

• 2 cups strawberries, stems removed and thinly sliced

Method:

1. Place the almonds in a food processor and process into a fine meal.
2. Gradually add the dates, TIANA® Fairtrade OrganicsRaw Extra Virgin Coconut Oil, cacao nibs, TIANA® Fairtrade Organics Pure Active Honey, vanilla extract and continue processing until the mixture is well blended and forms a ball.
3. If need add some TIANA® Fairtrade Organics Raw Coconut Water to achieve the desired consistency.
4. Divide the mixture into 2 equal parts (for 2 layers) and form each part into a round cake layer.
5. Place each layer on a plate.
6. Combine all the ingredients in a blender and process until smooth, think and creamy. Ice the top and sides of the cake.
7. Arrange the strawberries on the top of the cake and refrigerate the cake for 2-3 hours.