This cake is full of summer vibes. It’s refreshing, sour, sweet and creamy. It’s easy to prepare and easy to please.:)
Also, this cake is very universal. It makes a great dessert, breakfast or even an entire meal, if you add some extra goodies like fruits, nuts, yogurt or anything that you fantasy suggests for you. Another bonus is that you can have it ready in the freezer for any time you need it.
Let’s go make it!
What do I need?
3 cups of fresh or frozen berries ( or 400 g)
1 cup coconut cream
1 big banana (or 2 small bananas)
lemon juice from half lemon (use some of the zest too – if you are using organic lemon)
sweetener of your choice – 6 dates or 3 Tbsp coconut sugar or 3 Tbsp agave or honey – use what you have and adjust the sweetness how you like it:)
0,5 tsp cardamon
pinch of salt
vanilla – optional but very nice
2-3 cups granola of your choice (if you don’t have granola simply use some oats, raisins, honey, nuts and seeds and mix them together:)
What do I do?
Find a cake form and spread your granola on the bottom.
Prepare the cream by blending all the ingredients together in a food processor. Spread the cream over the granola. You can even mix the granola with the cream if you wish. Set the form in a freezer until the cake becomes solid, then cut in pieces and serve, ideally with some chocolate and peanut butter spread.
Chocolate and peanut butter spread: in a bowl mix together 2 heaping Tbsp peanut butter, 2 tsp honey, pinch of salt, 1 Tbsp cacao, 4 Tbsp water or milk. Mix until smooth.
NB: if the cake is very frozen remember to take it out of the freezer at least 15 min before serving as it needs some time to soften.
I hope you will enjoy this recipe and let me know how it went!
Summer hugs from the North!
xx
Renata
Yoga Spoon & Pencil 