Coconut Milk Creme Cake

This is my first vegan baking recipe! I was very pleased to find it also being gluten-free and raw by accident. I would compare the texture of it to cheesecake, I freeze it initially so the layers will stay in formation while it’s setting.
For the crust🍰
.
1 1/2 cups pitted and chopped medjool dates.
1 cup seeds of your choice, I used hemp and flax.
………….
Blitz all together in a food processor and press into the bottom of a springform pan. Chill ❄️
The creme cake has two layers, the first is chocolate.

1 can coconut milk,
1 cup unsweetened almond milk,
1 1/2 tsp xanthan gum,
2/3 cup cocoa powder,
1 teaspoon instant espresso powder,
1 tsp vanilla extract,
1/4 cup sugar,
……………
blitz all in the food processor and then pour and spread evenly over the crust.

Chill ❄️ while you are making the second layer which is Banana and Peanut Butter 🥜

1 can coconut milk,
1 cup unsweetened almond milk,
1 1/2 tsp xanthan gum,
1 ripe banana,
1/2 cup peanut butter,
1 tsp pure vanilla extract,
1/4 cup sugar,
……………
blitz all in the food processor and layer over the chocolate!

I let it set in the freezer overnight, I would let it sit out for an hour before serving because it will be rock hard. But it definitely softens up! In this time it’s coming up to temp I added some segmented tangerine, kiwi, star shaped dragonfruit, blueberries, bob’s red mill coconut flakes, and passion fruit seeds from @specialtyproduce !
After it warms up it’s safe to keep in the fridge for up to 5 days! A crowd pleaser so far!

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