No bake chocolate cake with coconut vanilla cream and caramelized bananas
The trend of no bake cakes has continued to increase and become more popular in the last years – no wonder: without a baking oven, without a long baking time, without great effort and without complicated ingredients, you can make a delicious cake for the afternoon tea time or a quick dessert in a short time.
Here you can find the recipe for this no bake cake with a crunchy chocolate oat crust, a creamy coconut vanilla filling and caramelised bananas with an aromatic caramel sauce, chia seeds and sesame seeds.
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Free of refined flour and sugar
The entire cake, which resembles a tart, doesn’t contain any refined flour and only one tablespoon of industrial white sugar; the rest is sweetened with honey or agave syrup of your choice.
The crispy crust, which doesn’t require baking or any other cooking process, consists of oat flakes and self-milled almond flour. These are mixed with melted dark chocolate to form a mouldable mass that can be pressed into any mould before it hardens by cooling. The crust is sweetened only with honey or agave syrup, without sugar!
Coconut vanilla cream
The cream consists of milk and thick coconut milk, sweetened with honey and vanilla sugar and thickenend with gelatine. The coconut milk and vanilla sugar give the cake a fresh and strong taste, which harmonises perfectly with the chocolaty crust. The consistency of the cream is firm and does not curdle, but melts slightly in the mouth, giving it a creamy and soft taste.
Caramelized bananas
The absolute highlight of the tart are probably the caramelized bananas, a taste experience, which you probably weren’t allowed to experience yet. Those who love the flavour of bananas will also love the special aromas that are created when bananas are caramelised: the consistency is buttery and soft, the banana tastes more aromatic and the resulting caramel sauce makes everything slightly sweet and creamy. The resulting caramel is reinforced with apple juice and thickened with cream to a creamy sauce, which is the perfect finish the no bake cake: creamy, aromatic and delicious!
The right pie pan
For the tart I used an cake pan woth the measures 11 x 18 cm, but any other pan works perfect too. You can check this best pie pan.
However, if it is clearly larger, such as the classic round cake tin with a diameter of 28 cm, I advise you to double the amount of the different ingredients.
To store the cake I recommend the fridge to make the chocolate crust crispy and crunchy and the filling of the tart is longer durable.
If you try the recipe, I would be happy if you give me a feedback and if you have any questions, I am also available to answer them. If you want to share the recipe or your homemade dish on social media with your friends, I would be very grateful if you tag me (Instagram @flavour.dreams) and set the hashtag #flavourdreams.
No bake chocolate cake with coconut vanilla cream and caramelised bananas
Ingredients
Chocolate crust:
- 80 g oats
- 50 g almonds milled to almond flour
- pinch of salt
- 75 g dark chocolate melted
- 40 g honey
coconut vanilla cream:
- 300 g milk
- 200 g thick coconut milk
- 20 g honey
- vanilla sugar or vanilla extract
- 20 g milk
- 3 leafs gelatine
caramelised bananas:
- 1½ bananas sliced along the lenght side
- 1 tbsp sugar
- 15 g butter
- 200 ml apple juice
- 20 ml rum
- 220 g cream
- 3 g starch
- 15 g water
- chia seeds
- sesame seeds
Instructions
- Mix all the ingredients of the chocolate crust well and press the mass into the cake pan and 1 cm along the vertical ends; cool it in the fridge.
- Let the gelatine soften in cold water for 5 minutes, then melt it together with 20g milk, but don't let it boil.
- Mix all the ingredients of the cream and also the gelatine, until you get a soft filling. Put the cream into the chocolate crust; cool it in the fridge.
- Put a pan on high heat and sprinkle the sugar evenly on the pan. If the sugar is melting, throw in the butter and short time later the rum, bananas and apple juice. Let the mixture boil for 10 minutes, then remove the bananas. Thicken the suace with cream and a mixture of cold water and starch.
- Lay the bananas on the tart and garnish it with the caramel sauce, chia seeds and sesame seeds.
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