Ingredients

The following ingredients have 4 Servings
  • 1 1/2 cups oat flour ((gluten-free if needed))
  • 1/2 cup granulated sweetener (of choice (see notes))
  • 7/8 cup shredded unsweetened coconut ((see notes))
  • 2 tbsp beet powder
  • 3/4 tbsp cacao powder
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 cup plant-based milk
  • 1/3 cup mashed banana ((see notes))
  • 1/2 tbsp vinegar
  • 1 tsp vanilla extract
  • 1 cup plant-based milk
  • 2 1/2 tbsp cornstarch ((see notes))
  • 7 tbsp granulated sweetener
  • 1 tsp vanilla extract
  • 1 1/4 cups cashews ((soaked))

Instruction

  • I recommend measuring the ingredients in grams on a kitchen scale.
  • Soak cashews in hot water for about 45 minutes, then drain the water.
  • Meanwhile, start making the cake. Preheat oven to 360 degrees F (180 degrees C) and line a baking dish with parchment paper. My baking dish measures 9"x6" (23 x 15 cm).
  • Process the shredded unsweetened coconut in an electric coffee/spice grinder or blender. Then put all dry ingredients into a bowl and stir with a whisk.
  • In another bowl combine the wet ingredients.
  • Pour the wet ingredients into the bowl of the dry ingredients and stir with a whisk until combined.
  • Spoon the batter into the baking dish and bake in the oven for about 22-25 minutes and let cool.
  • To make the cream, add milk, cornstarch, sugar, and vanilla extract into a small saucepan and bring to a boil while stirring.
  • Once the pudding boils turn off the heat. Set aside.
  • Put the cashews into a blender (preferably a high-speed blender), add the pudding, and mix until the cream is completely smooth (might take a minute or two) and pour it onto the cooled cake.
  • Put the baking dish into the freezer for about 3 hours to set (or until the cream is not soft anymore).
  • Cut into bars and enjoy! Store leftovers in the fridge.