We posted pictures of this wonderful raw paleo choc-nana honey walnut cake (it’s a mouth full!) to Facebook asking if you guys would like the recipe… turns out you guys would LOVE the recipe! Who wouldn’t really? We’ve combined some of the best flavours in the whole wide world and come up with this delightlfully over the top cake that suits any occasion! Chocolate: tick, Honey: tick, Banana: tick, Walnuts: tick!
We made this for a friend’s birthday and the feedback went something like “where’s the rest?!” and “shotgun seconds!” You won’t regret whipping up this treat! There’s a few extra steps to make it look super amazing but it’s seriously worth it!
Emm + Carla
ps. spread the merrymaker love by sharing pictures of your drool-worthy creations on social media! Use #themerrymakersisters so we don’t miss it!
- 1 cup walnuts
- 1 cup unsweetened desiccated coconut
- 1/4 cup raw cacao powder
- 100g pitted dates (soaked in boiling water for 10 minutes)
- 2 tbs. coconut oil
- 2 cups raw cashews (soaked in water for about 1 hour)
- 1 1/2 cups coconut milk
- 1/2 cup coconut oil
- 1/2 cup raw honey (you could also use rice malt syrup or Natvia but you won't get the yummy honey taste)
- 1/3 cup raw cacao powder
- 1 banana
- 1/2 a batch of our paleo chocolate (the recipe is at the link below)
- 1/2 cup crushed walnuts
- 2 tbs. honey
- Line the base of a 24 cm spring form cake tin with baking paper.
- Start with the base. In a food processor (we use our Vitamix), place the walnuts, raw cacao powder and desiccated coconut.
- Whiz these ingredients until a fine meal forms.
- Transfer the meal into a large mixing bowl, leave this for now.
- Drain the soaked dates and place them into the food processor, along with the coconut oil.
- Whiz these until a smooth paste forms.
- Transfer the paste into the mixing bowl with the meal and mix together (you may need to get your hands dirty for this job!).
- Once it’s all combined, press the base into the cake tin, making sure you press it out evenly, covering the entire base.
- Place this into the freezer.
- Drain and rinse the cashews and place them into the food processor.
- Whiz these until a crumbly, buttery paste forms.
- Now add the coconut milk, coconut oil, raw honey and banana.
- Whiz on high speed until completely smooth (this takes around 5 minutes).
- Take out the base from the freezer and pour half of the filling on top of the base.
- Add the raw cacao powder to the remaining filling in the food processor and whiz until smooth.
- Pour this on top of the banana filling, then, using a chop stick (or something similar) swirl the two flavours together to make a pretty pattern.
- Place the cake into the freezer (you could leave the cake as is or make it super special with our topping below!).
- Preheat your oven to 180 degrees and line a baking tray with baking paper.
- Heat the honey a little (we like to run the jar under hot water), then mix the crumbled walnuts and honey together. Spread these onto the lined baking tray and place in to the oven for 10 minutes, allow to cool, then break apart (it should be toffee like and crumbly).
- Whip up half a batch of our paleo chocolate (recipe at below link), then take the cake out of the freezer, sprinkle the honey walnut toffee on top and drizzle the chocolate over the cake.
- Place the cake back into the freezer until ready to serve.
- When ready to serve, let sit for 10 minutes, then rub the outside of the cake tin with a hot cloth and release the spring form slowly (you may need to run a knife around the edge).
- Cut into slices with a hot knife!
- Store the remainder of your delish cake covered in the fridge for a week. It can also be stored in the freezer and thawed out when it's cake time!