So I have to admit, I am new to this whole "no bake" cake thing. I always thought- whats the point of that? Well, I can tell you the point- this cake makes you feel like you are eating a baked cake without all of the calories. I don't feel bad eating it. Not at all. I could eat this for a snack and feel completely good about myself and satisfied.
What you need:
½ cup walnuts
½ cup pecans
10 pitted dates
1 TBS coconut oil
1. tsp vanilla extract
Banana Cream Cake
2 cups raw cashews
3/4 Cup Full Fat Coconut Milk
3 TBS honey
2 TBS Coconut Oil
2 Frozen bananas
NOTE: This fits in a small 19in cake pan (7inch wide). Double recipe for a larger cake pan. I used this size because it is a perfect snack size.
First and foremost, you have to soak the cashews in water for 2-4 hours. Try to find raw cashews or at least ones that are no salt added. This is a must- the consistency won't be right if this is not done.
While the cashews are soaking, blend all the crust ingredients in a blender. I have to keep mashing it down with a spatula to make sure these ingredients are nicely chopped. Note: if you only have walnuts or only have pecans- use a cup of one instead of both. I just happened to like how these two taste together. After blended, put it into a ball and place saran wrap for an hour.
Cut out parchment paper to fit in your cake pan. Take out the ball of crust and separate equally. Take one half and spread it onto of the parchment paper thats on the cake pan. Cut out another piece of parchment paper and place on top and spread the other half of the crust on top. Put this in the freezer for 1-2 hours.
When cashews are finished soaking, strain the water. Put all the Banana Cream Cake ingredients into the blender until it is smooth. When the crust is finished in the freezer, take out both of the crusts- keep the bottom parchment paper in the cake pan. Put half the Banana Cream Cake blend in the pan. Then put one of the crust on top. Put the rest of the banana cream cake ingredients on top of the middle crust. Then put the second crust on top. Place upside down in the freezer for 2 hours.
Take out of the freezer and flip. This should come out fairly easily due to the parchment paper on the bottom. If not, let it sit upside down and let it ease out itself.
I topped with extra pecans and serve.
Store in the freezer.
THESE WOULD BE GREAT IN CUPCAKE MOLDS TOO