Raw Acai Banana Cake

Healthy and colorful cakes are simply the best! That's why I made this raw cake out of bananas and acai berries.
The sweetness comes from the banana. To push it a little bit I have added some agave sirup and stevia. I could eat the cake the whole time. It is my all time favourite cake and it's very easy to make. The better your blender is the better your cream will get.
The effort on a raw cake is not that high. You soak in cashew nuts over night and put the cake in the frige for a couple of hours. The actual preparation time is less than half hour.

Makes 1 springform pan (18 cm diameter) For the cake base:
100 g almonds
30 g dates
1 tbsp. water

For the base blend almonds, dates and water in a mixer. Don't blend too much. Keep it a little crunchy. Dab the springform pan with some oil and deposit clear film. Put in the almond mixture and press it on.

For the creme:
200 g cashews
1 big ripe banana
2 tbsp. lemon juice
120 g coconut cream
100 g coconut butter
1 tsp. vanilla
50 g agave sirup
2 tsp. acai powder
1/2 tsp. curcuma powder

Soak in cashews over night or at least 4 hours. Pour the water off and wash the cashews. Blend cashews, banana, lemon juice, coconut cream, coconut butter, vanilla, agave sirup to a fine cream.

Split the cream. Mix 2/3 of it with acai powder and 1/3 with curcuma powder. Put 4/5 of the acai cream into the springform pan and layer the curcuma cream on top. Use the rest of the acai cream and put it in a decorating tube. Decorate the cake and use a toothpick to create a pattern. Bash the springform on your worktop to remove air wholes. Put it in the fridge over night or at least 4 hours.

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