Ingredients
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the Chocolate Layer:
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1 cup unsweetened cocoa powder
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1/2 cup plus 2 tablespoons rolled oats
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1/2 cup + 2 tablespoons almond meal (blanched almond flour)
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1/4 cup maple syrup
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1 teaspoon vanilla extract
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1/2 teaspoon salt
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1/4 cup water
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1 mashed ripe banana (about 1/2 cup)
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1/2 cup pitted dates, chopped
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1/2 cup walnuts , finely chopped
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the Coconut Layer:
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1 cup shredded coconut
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1/4 cup unsweetened coconut flakes
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1/2 cup plus 2 tablespoons rolled oats
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1/2 cup + 2 tablespoons almond meal (blanched almond flour)
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1/4 cup maple syrup
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1 teaspoon vanilla extract
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1/2 teaspoon salt
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1/4 cup water
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1 mashed ripe banana (about 1/2 cup)
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1/2 cup pitted dates, chopped
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1/2 cup sweetened shredded coconut
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the Vanilla Bean Glaze:
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1/2 cup unsweetened non-dairy milk beverage (such as almond, soy, or cashew milk)
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1 tablespoon arrowroot starch or cornstarch
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1/2 teaspoon vanilla extract
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Confectioners ' sugar (for dusting)
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You can use any combination of nuts and seeds for the base layers, but keep in mind that each layer requires different amounts for binding purposes. Adjust accordingly if substituting.
Directions
Sub_title: This tropical delight takes you on a journey through paradise without ever leaving your kitchen!
Description: Indulge in the sweet symphony of fruits, nuts, and spices from exotic lands as they harmoniously blend together to create this one-of-a-kind cake! Moist and fluffy, yet packed with protein and fiber, this masterpiece will tantalize your taste buds while nourishing your body. Say goodbye to processed ingredients and hello to a world of culinary adventure!
Ingredients:
For the Chocolate Layer:
* 1 cup unsweetened cocoa powder
* 1/2 cup plus 2 tablespoons rolled oats
* 1/2 cup + 2 tablespoons almond meal (blanched almond flour)
* 1/4 cup maple syrup
* 1 teaspoon vanilla extract
* 1/2 teaspoon salt
* 1/4 cup water
* 1 mashed ripe banana (about 1/2 cup)
* 1/2 cup pitted dates, chopped
* 1/2 cup walnuts, finely chopped
For the Coconut Layer:
* 1 cup shredded coconut
* 1/4 cup unsweetened coconut flakes
* 1/2 cup plus 2 tablespoons rolled oats
* 1/2 cup + 2 tablespoons almond meal (blanched almond flour)
* 1/4 cup maple syrup
* 1 teaspoon vanilla extract
* 1/2 teaspoon salt
* 1/4 cup water
* 1 mashed ripe banana (about 1/2 cup)
* 1/2 cup pitted dates, chopped
* 1/2 cup sweetened shredded coconut
For the Vanilla Bean Glaze:
* 1/2 cup unsweetened non-dairy milk beverage (such as almond, soy, or cashew milk)
* 1 tablespoon arrowroot starch or cornstarch
* 1/2 teaspoon vanilla extract
* Confectioners’ sugar (for dusting)
Note: You can use any combination of nuts and seeds for the base layers, but keep in mind that each layer requires different amounts for binding purposes. Adjust accordingly if substituting.
Instructions:
Day 1: Make the chocolate layer:
Preheat oven to 350°F (180°C). Line an 8×8-inch square baking pan with parchment paper, allowing a few inches of overhang on all sides.
In a large bowl, whisk together the cocoa powder, rolled oats, almond meal, maple syrup, vanilla extract, and salt until well combined. Stir in the mashed banana, chopped dates, and walnuts until just incorporated. The batter should be thick and sticky.
Pour the batter into the prepared pan and spread it evenly. Bake for 12 minutes, or until set and slightly puffed around the edges. Let cool completely in the pan on a wire rack.
Day 2: Make the coconut layer:
Using the same method as before, prepare another batch of the chocolate layer, substituting the following ingredients:
* Shredded coconut for the chopped walnuts
* Unsweetened coconut flakes for the sliced almonds
Once the first layer has cooled, pour the second (coconut) layer over the top and spread it evenly. Use a offset spatula or knife to smooth out the surface. Refrigerate for at least 30 minutes to set.
Day 3: Prepare the glaze and assemble the cake:
While the coconut layer is setting, prepare the glaze according to the recipe below.
When ready to assemble, remove the cake from the refrigerator and invert onto a serving
