Fresh hazelnut cake with banana


For 2 people:

For the bottom layer:

50 g ground hazelnuts

70 g of dates

40 g of prunes

30 g of carob flour

15 g crushed pumpkin seeds

100 ml of herbal drink

For the top layer:

2 bananas

40 g of coconut flour

45 ml of coconut milk

a little lemon juice so that the banana does not darken


Preparation of the bottom layer:

Cut the dates and prunes and soak them for at least 1 hour to soften them, because they will be easier to grind. But if you don’t have time, there is no need to soak them.

First, grind the dates and prunes, and only then add the rest of the ingredients. Mix the mass again. Place the mass on the baking paper that we previously placed on the baking sheet, this is to make it easier to get the cake out. Place the cake in the refrigerator for at least 1 hour.

Preparation of the top layer:

Grind 2 bananas and coconut flour in a stick blender (I washed it in between) and add coconut milk. To prevent the banana from darkening, I added a little lemon juice. Spread the mass with the banana over the bottom layer and place it in the refrigerator for at least 2 hours (or even better overnight).

Slice the fresh hazelnut cake with banana and serve!

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