Go Back
Print

Triple Layered Banoffee Mousse Cake

Course Dessert

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!