Softfrozen chocolate cake "Sweet like bananas"

Ingredients

Directions

1. 1

   For the cream, soak 100 g almond slivers in a bowl of lukewarm water for about 30 minutes. In the meantime line a springform pan (20 cm Ø) with baking paper. For the base, grind flakes and 100 g almonds finely with a hand blender. Cut the figs into pieces, then puree them in portions with oatmeal mix, 2 tbsp. cocoa and 1 pinch of salt, mixing in some almond milk each time. Press the mixture into the mould with a spoon.

2. 2

   Melt the coconut oil. Drain the almonds, let them drain briefly. Halve avocados, remove seeds and pulp. Peel and roughly chop the bananas. Puree the almonds with a hand blender. Mix in avocado, bananas, 2 tbsp. cocoa, vanilla pulp, coconut oil and 3 tbsp. syrup. Depending on the sweetness of the bananas, stir in some more syrup if necessary.

3. 3

   Spread the chocolate cream in the tin on the fig base and freeze the cake covered for about 3 hours.

4. 4

   To serve, wash the figs, grate them dry, cut them in half lengthwise and arrange them on the cake. Sift 1 teaspoon of cocoa on top.