Triple Layered Banoffee Mousse Cake
Ingredients
For the Base:
- 1 cup of dates pitted
- 1 cup of almonds
- Pinch of salt
For the Banana Layer:
- 3 ripe bananas
- 1 cup of coconut cream chilled, the solid part from a can of coconut milk
- 1/4 cup of maple syrup or agave syrup
For the Caramel Layer:
- 1 cup of dates pitted
- 1/4 cup of almond butter
- 1/4 cup of coconut milk or as needed for desired consistency
- Pinch of salt
Instructions
Prepare the Base:
- In a food processor, blend the dates, almonds, and salt until the mixture sticks together when pressed.
- Press this mixture firmly into the bottom of a lined cake tin or springform pan to create the first layer of your cake. Place it in the freezer while you prepare the next layer.
Make the Banana Layer:
- Blend the ripe bananas, coconut cream, and maple syrup/agave syrup until smooth and creamy.
- Pour this mixture over the base layer in the cake tin, spreading it out evenly. Return to the freezer while you prepare the caramel layer.
Prepare the Caramel Layer:
- Blend the dates, almond butter, coconut milk, and a pinch of salt until smooth. Add more coconut milk if needed to achieve a thick but spreadable consistency.
- Spread the caramel mixture over the banana layer in the cake tin.
Chill and Serve:
- Place the cake in the freezer for at least 4 hours, or until firm.
- Before serving, let the cake sit at room temperature for about 10-15 minutes to soften slightly. This will make it easier to slice.
- Garnish with sliced bananas, chopped nuts, or a drizzle of melted dairy-free chocolate if desired.
- Enjoy!
- Serve slices of your Triple Layered Banoffee Mousse Cake chilled and delight in the creamy, caramel banana flavors without any eggs or dairy!