I am not huge on desserts. I hardly ever crave sweets, and even when I do, one or two bites of a dessert is plenty for me. My weakness definitely lies in salty, savory foods. I could take or leave a cupcake, but would have a hard time doing the same thing with chips or fries.
I am also a horrible baker. I guess I am just not motivated enough to become good at it, or I am simply too impatient to allow things to cool or rise properly. Almost everything I have baked comes out to be a complete, lopsided disaster.
This created anxiety when I needed to make a cake for my 9 year old step-son’s birthday, this past weekend. I searched through Pinterest, and when I find this no bake cake, I knew it was the one I would make.
I really loved how few, yet flavorful ingredients it contained, and I especially loved that there was no added sugar!
As long as you have a food processor or blender, this recipe is pretty simple. You first start off by making the crust with pecans (toasting them first added such a nice flavor), dates, cocoa nibs, shredded coconut and sea salt.
The filling was soaked cashews, lemon juice, vanilla extract, coconut oil, agave, mashed banana and shredded coconut.
After the filling is on, you pop it into the freezer, bringing it out to thaw in the refrigerator, about an hour before serving.
I thought it came out really well, and got positive feedback on it. The crust was my favorite part and the banana + coconut was a great combination.
Another great combination was pairing it with a little Almond champagne!
Click here for the full recipe.
Angie Eats Peace 