Banana-caramel vege dessert

This recipe stole my heart. I recommend it especially to those who look for healthy alternatives to sweets.

PREPARATION:

Dough:

Soak the dates in hot water. Then mix the dates with walnuts until smooth and sticky. Transfer the dough into a tart tin and press firmly. Place the tin in the freezer.

Caramel filling:

Mix the soaked dates. At first they form a sticky ball which falls apart and sticks to the sides of the mixing bowl. Next, heat the coconut milk and add it to the dates and mix again until smooth and creamy. Finally, mix in the almond butter and transfer the filling onto the dough and place in the freezer again.  

Mousse:

To prepare the mousse, you need to refrigerate the coconut milk overnight. Take the cold can out of the fridge and don’t shake it. When you open it, you will see that the mousse is on the top and the liquid part is on the bottom. Carefully take the creamy part out and mix with chia seeds. Start mixing slowly and then, gradually, increase the speed. The coconut foam melts easily so it’s important to keep the cake in the fridge.

Slice the banana and sprinkle with lemon juice to avoid discoloring. Place a layer of banana slices on the filling. Then spread the mousse over the banana and finish off with grated chocolate.  

Keep the cake in the freezer for one hour and then refrigerate.