Banana Nut Créme Cake


It was a huge snow day today and I was having a craving for something sweet, so I came up with this little recipe to keep me busy. It’s super easy to make because all I used was a food processor!

Makes One 9″ Cake


  • 2 cups hazelnuts
  • 7-8 dates
  • 1 tbsp coconut oil

Chop nuts and dates in a food processor until it forms a coarse grind. Pour mixture into a 9″ springform pan, drizzle with melted coconut oil, and combine. Press nut mixture into the base of the pan and put it in the freezer while you prepare the next two layers.

Banana Filling

  • 1 cup mixed nuts and seeds (I did 1/4 cup cashews, 1/4 cup walnuts, 1/2 cup sunflower seeds) all soaked for about 4 hours
  • 1/3 cup melted coconut oil
  • 2 ripe bananas
  • 1/3 cup dates
  • 1/4 cup almond milk
  • 1 1/2 tbsp ground ginger spice

Mix all the filling ingredients in a food processor until it is smooth. I mixed it for about 5 minutes to ensure that the nuts were completely incorporated. Remove crust from freezer and pour banana filling on top of the crust. Spread evenly and return the cake to the freezer to set while you make the next layer.

Nut Créme Topping

  • 1/2 cup walnuts (soaked 4 hours)
  • 1/4 cup blanched almonds (soaked 4 hours)
  • 1/3 cup melted coconut oil
  • 1 vanilla bean, seeds scraped from the inside
  • 2/3 cup of almond milk
  • 1/4 cup of coconut milk

Combine topping ingredients in the food processor for about 3-5 minutes. Remove the cake from the freezer and top with nutty créme layer. Return to the freezer to set. Once the cake has set, begin to slice into that bad boy! To serve, top it with a sprinkling of cacao nibs or drizzle with agave if you like it with a bit of extra sweetness.


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