You need this:

• two bananas
• 50 grams coconut flour
• a cup of coconut grater
• 200 grams of sunflower seeds
• two tablespoons of Greensweet Extra Sweet
• two tablespoons of organic low-fat cocoa powder
• one and a half tablespoons of tartaric baking powder
• 50 ml oats or other milk substitute
•  

For the topping:

• six heaping tablespoons of Greensweet Icing powdered sugar
• a tablespoon of organic low-fat cocoa powder
• oats or other milk substitute
• coconut chips

This is how you make them:

Preheat the oven to 180 degrees. Line a brownie tin or square baking dish with baking paper. Grind all the ingredients for the cake in a food processor until fine.

Pour the mixture into the mold and divide. Bake the cake in the middle of the oven for about 20-25 minutes, keep checking in between. Let the cake cool down.

Mix the cocoa powder through the Greensweet Icing. Add little bits of milk at a time to create a nice firm glaze. Cut the cake into elongated squares. Cover each cake with some icing and sprinkle with the coconut chips.

Source/photo: Monique van der Vloed