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What do you need: (for about four/five large glasses)

The cake:

The chocolate cake:

  • 150 grams finely ground sunflower seeds
  • 300 grams oat flour (ground oats into flour)
  • 150 grams of oatmeal
  • 15 grams baking powder
  • 2 tablespoons greensweet extra sweet
  • hot water
  • 3 heaping tablespoons of organic low-fat cocoa powder

The coconut cream:

The finish:

  • 2 bananas cut into slices
  • the zest of an organic orange peel sinaasappel
  • grated coconut
  • almond shavings
  • cocoa nibs
  • greensweet Icing icing sugar (or, if you don't have this at home, grind some greensweet extra sweet into powder in the blender)

Here's how to make this triffle:

Let's make the cakes first. Preheat the oven to 180•C. Line two baking trays with baking paper. Mix all ingredients (in separate bowls) well, while adding little bits of warm water. When the mass is nice and smooth, pour the batter onto the baking sheets and spread it out. Bake the cake slices in the middle of the oven for about 40-50 minutes, keep checking in between. Let cool.

While the cakes are baking in the oven, we are going to make the coconut cream. Place all ingredients in blender jar and grind on high speed until creamy.

Break the cake slices into small pieces. Have four or five glasses ready. Crumble a layer of the chocolate cake into each glass. Place a row of the banana slices against the edge of the layer of cake. Serve with coconut cream. Crumble a layer of the natural cake on this coconut cream. Divide the orange zest among the glasses. Place a row of banana slices again against the edge and pour again with the coconut cream. Garnish with some grated coconut, cocoa nibs, almond shavings and greensweet icing.

Of course you can add anything extra on or between the layers. For example, think of Ceylon cinnamon powder, vanilla bourbon, finely chopped nuts, seeds, kernels and fresh soft fruit.

 

Source/photo: Monique van der Vloed