Raw Banana Turtle Mousse Cake

Ingredients

Crust

• 2/3 cup sprouted buckwheat, dried in the dehydrator (or additional shredded coconut)
• 1/3 cup ground flaxseed
• 3/4 cup dried finely shredded coconut
• 1/8 teaspoon sea salt
• 3/4 cup soft medjool dates, pitted and chopped
• 3 Tbsp raw cacao powder

Raw Caramel

• 1 1/2 cups soft medjool dates (packed), pitted (soaked in water for 30 minutes if not soft and drained well)
• 3 Tbsp raw coconut butter
• 1/4 cup lucuma powder
• 3 Tbsp maple syrup or raw coconut nectar
• 1/4 tsp sea salt
• 1 tsp vanilla extract
• 1 tsp maple extract
• 3/4 cup filtered water

Chocolate Mousse Filling

• 2 cups diced ripe avocados (about 3 medium)1/4 cup plus 1 Tbsp raw coconut nectar, or your choice of raw liquid sweetener
• 1/4 tsp sea salt
• 1/2 Tbsp pure vanilla extract
• 1/2 cup plus 2 Tbsp raw cacao powder
• 3 Tbsp coconut butter, liquefied

Banana Caramel Mousse Filling

• 2 cups young coconut meat*
• 3/4 cup bananas, sliced
• 3/4 cup caramel mixture
• 1/4 teaspoon sea salt
• 1 Tbsp pure vanilla extract and seeds from half a vanilla bean
• 1/4 cup plus 2 Tbsp raw coconut butter (warmed to liquid)
• 1/2 cup raw pecans, coarsely chopped
• 1/4 cup chopped raw chocolate
• sliced fresh bananas and pecans for garnish
• Makes one 6 inch cake

Directions

1. Lightly coat a 6 inch spring form removable bottom pans with coconut oil.
2. To prepare the crust, process flax, coconut, buckwheat and sea salt in a food processor until fine crumbs, then add the dates and cacao powder and process until the mixture holds together when squeezed between your fingers (if not holding together, add more dates). Firmly press crust into the bottom of the prepared pan, and set aside.
3. To make the caramel, in a high speed blender, combine all ingredients and blend until smooth. Set aside.
4. To make the chocolate filling, combine all ingredients in a high speed blender or food processor and process until smooth. Set aside.
5. To make the banana filling, in a high speed blender or food processor, combine coconut meat, bananas, caramel, sea salt, and vanilla in a food processor and blend until smooth and creamy. With the processor running, add the coconut butter, and process for a minute until blended. Set aside.
6. To assemble cheesecake, pour the chocolate filling over the crust, then drop some of the caramel over it by the tsp, then swirl it with a knife.
7. Scatter some pecans over that. Then pour over the banana caramel layer, then drop more of the swirl by the tsp over that and swirl with a knife.
8. Place in the freezer for about 4 hours to firm up.
9. When the cake is ready, melt the raw chocolate, and drizzle it around the edge of the cake so it drips down the sides. Garnish the top of the cake with banana slices and pecans before serving.
10. *If you do not have access to young coconut meat, you can substitute 2 cups raw cashews soaked for 4 hours and drained.