Fruits & Veggies Monday/Banana-Avocado-Chocolate mousse cake 🍏 🍑🍐🍒🍓

If you do not like the winter, like me, you just have to charm it away. This works best with dried figs, cocoa, coconut and nuts, all of which are in my raw cake. These are topped by a fruity cream of banana, avocado and dates. So quickly turn the stove on, then off to the hammock and dream of southern climes. 🌞

Ingredients for a cake tin 20 cm in diameter

pie crust

• 40 g Dried of figs
• 60 g of pecans
• 20 g coconut flakes or coconut chips
• 20 g of raw cocoa chips
• 1 tbsp coconut fat

Banana-avocado mousse

• 2 bananas (200 g)
• 2 avocados (300 g)
• 120 g of dates seedless
• 1 lemon
• 100 ml of water
• 100 g of cocoa powder
• 6 tablespoons of coconut oil

Halve the figs and soak in water for about 10 minutes, add pecans with coconut flakes and cocoa chips to the food processor and process into a uniform, granular mass.

Add the soaked fig pieces one by one until the mixture has reached the consistency of a slightly sticky paste, finally adding the coconut fat melted over a water bath.

Evenly cover the bottom of a springform pan with a diameter of approx. 20 cm and place the dish in the freezer.

For the cream, place the cut bananas with the avocado pulp, the soaked dates, the juice of the lemon and the water into the blender and mix until a mass of very fine consistency is obtained.

Then add the cocoa powder and mix further, finally add the melted coke fat and bring the cream with some water to the desired consistency.

Put the cream on the prepared cake base in the springform pan, smooth the surface and leave to cool for a few hours.

I am really in love with the cakes without baking, all of which are gluten and sugar free.

so creamy and seductive delicious 💗