- 200g of walnuts
- 100g of cashews
- 200g of dates
- 600ml of coconut milk
- 200g of sugar
- 2g of powdered agar
- 400g of tofu
- 250ml of milk
- 500g of bananas
- 1 teaspoon of cinnamons
- 1 tablespoon of vanilla essence
- 1 tablespoon of date syrup
Base: Grind the nuts finely into a powder. Chop the dates finely and mix them in with the nuts. Press this into the base of a spring-form cake tin approximately 30cm in diameter.
Filling: Heat up the coconut milk and sugar in a heavy-based saucepan. When it has nearly reached boiling point add the agar powder and simmer for 10 minutes. Turn off the heat once all of the agar has dissolved and allow it to cool slightly while preparing the rest of the ingredients.
Blend the tofu into a paste and gradually add the milk in small amounts until it becomes a smooth cream.
Similarly, blend the bananas with the cinnamon, vanilla essence and milk into a cream and then combine this with the tofu.
Whisk the coconut milk into the mixture thoroughly.
In order to check if the amount of agar is ok; place a spoonful of the mixture in the freezer for a few minutes and see if it sets. If it doesn’t, some more agar can be dissolved in some milk and mixed with the original mixture until the right consistency is obtained.
Pour the mixture into the cake tin and refrigerate for at least 12 hours.
Open the spring-form cake tin and cut it into pieces.
Drizzle lightly with date syrup before serving.
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