Ingredients
Equipment
Method
- Make the Crust
- Line the bottom of a 9-inch (23 cm) springform pan with parchment paper. Lightly grease the sides.
- Add the walnuts to a food processor and pulse into coarse crumbs. Add the dates, cocoa powder, coconut oil, and salt, and process until the mixture is sticky and holds together when pinched, about 1 minute.
- Press the mixture firmly into the bottom of the pan and about 1 inch (2.5 cm) up the sides, using the bottom of a glass to pack it tightly. Freeze for 15 minutes while you make the filling.
- Make the Filling
- Add the drained cashews, frozen bananas, solid coconut cream, peanut butter, 1/4 cup maple syrup, 2 teaspoons vanilla, and 1/4 teaspoon salt to a high-speed blender. Blend on high for 1 to 2 minutes, scraping down the sides and using the tamper if you have one, until completely smooth, thick, and creamy like soft-serve. Reserve the thin coconut liquid for another use.
- Fold in the chocolate chips with a spatula. Pour the filling over the chilled crust and smooth the top. Tap the pan gently on the counter to release air bubbles. Cover loosely with foil or plastic wrap and freeze for at least 4 hours, until the cake is firm all the way through.
- Make the Chocolate Topping
- Add the avocado, sifted cocoa powder, 1/4 cup maple syrup, melted coconut oil, plant milk, and 1 teaspoon vanilla to a clean blender or food processor. Blend for 1 to 2 minutes, scraping down the sides, until completely smooth, glossy, and thick like pudding. Add another splash of plant milk if it is too thick to spread.
- Spread the chocolate topping over the frozen cake in an even layer. Freeze for 1 more hour, until the topping is set.
- Decorate and Serve
- Toast the shredded coconut in a dry skillet over medium-low heat for 2 to 3 minutes, stirring constantly, until lightly golden. Let it cool.
- Remove the cake from the pan. Just before serving, arrange the sliced bananas on top and sprinkle with the toasted coconut, chopped peanuts, and chopped dark chocolate. Melt the remaining 1 ounce (28 g) of dark chocolate and drizzle it over the top.
- Let the cake sit at room temperature for 10 to 15 minutes before slicing. Slice with a knife dipped in hot water and wiped dry between cuts.
Video
Notes
Make ahead: The cake keeps in the freezer, tightly covered, for up to 2 weeks. Add the banana slices just before serving, because they brown quickly.
Frozen bananas: Use very ripe bananas with brown spots for the best natural sweetness. Slice them before freezing so they blend smoothly.
Avocado topping: Choose a very ripe, creamy avocado with no brown spots. The topping tastes like rich chocolate pudding, not avocado.
Gluten-free: The recipe is naturally gluten-free. Check that your cocoa powder, chocolate, and chocolate chips are labeled gluten-free if you need to avoid cross-contact.
Nut-free option: Replace the nuts in the crust with a mix of rolled certified gluten-free oats and sunflower seeds, the cashews with an additional 1/2 cup (120 ml) of solid coconut cream and 1/2 cup (120 g) of nut-free vegan cream cheese, and the peanut butter with sunflower seed butter. Skip the chopped peanuts.
Sweetness: The cake is lightly sweetened. Add an extra tablespoon of maple syrup to the filling if you prefer a sweeter cake.
Coconut cream tips: Use full-fat canned coconut milk without guar gum if possible, as it separates cleanly. Chill the can for at least 12 hours. Nutrition (per slice) Calories 465 kcal Carbohydrates 42 g Protein 9 g Fat 32 g Saturated fat 15 Cholesterol 0 mg Sodium 120 mg Potassium 580 mg Fiber 8 g Sugar 24 g
Frozen bananas: Use very ripe bananas with brown spots for the best natural sweetness. Slice them before freezing so they blend smoothly.
Avocado topping: Choose a very ripe, creamy avocado with no brown spots. The topping tastes like rich chocolate pudding, not avocado.
Gluten-free: The recipe is naturally gluten-free. Check that your cocoa powder, chocolate, and chocolate chips are labeled gluten-free if you need to avoid cross-contact.
Nut-free option: Replace the nuts in the crust with a mix of rolled certified gluten-free oats and sunflower seeds, the cashews with an additional 1/2 cup (120 ml) of solid coconut cream and 1/2 cup (120 g) of nut-free vegan cream cheese, and the peanut butter with sunflower seed butter. Skip the chopped peanuts.
Sweetness: The cake is lightly sweetened. Add an extra tablespoon of maple syrup to the filling if you prefer a sweeter cake.
Coconut cream tips: Use full-fat canned coconut milk without guar gum if possible, as it separates cleanly. Chill the can for at least 12 hours. Nutrition (per slice) Calories 465 kcal Carbohydrates 42 g Protein 9 g Fat 32 g Saturated fat 15 Cholesterol 0 mg Sodium 120 mg Potassium 580 mg Fiber 8 g Sugar 24 g