Raw Banana Split CakeMakes one 6 inch cake
Crust:1/2 cup raw walnuts
10-12 soft medjool dates, pitted and chopped
3 Tbsp cacao powder
1 organic banana, sliced
Sauce/Swirls:1/4 cup orgainc pineapple
2 medjool dates
1/2 cup organic strawberries
2 medjool dates
1/4 cup raw cacao
1/4 cup raw coconut nectar or agave nectar
2 tsp coconut oil
a pinch of sea salt
2 organic bananas, halved lengthwise, then the halves cut in half
1/4 cup diced pineapple
1/4 cup halved strawberries
For the swirls and sauces, first, combine the pineapple in the food processor with 2 dates adn process until smooth. Scrape into a small bowl and set aside. Next, combine the strawberries in a food processor with2 dates, and process until smooth. Scrape into a bowl and set aside. In another small bowl, whisk together the cacao powder, coconut nectar, coconut oil and sea salt until the consistency of fudge sauce (if too thick, add a little more coconut oil, if too thin, add a little more cacao powder).
To assemble the cake, pour the chocolate filling over the prepared crust, then drop some of the chocolate sauce over it by the tspful (reserving the rest for the topping) and swirl it with a knife. Next, top with a layer of sliced bananas. Then, pour the strawberry filling over, and drop some strawberry sauce over it by the tspful (reserving the rest for the topping) and swirl it with a knife. Next, pour over the plain filling and drop some of the pineapple over it by the tspful (reserving the rest of it for the topping) and swirl with a knife. Place the cake in the freezer to set for 4-6 hours until firm throughout.
Once the cake has set, unmold, put on a serving plate and top with the halved bananas, cut side down. Then, top with the diced pineapple, strawberries and drizzle with some of each of the sauces. Serve!