Banana-Coconut Cake

Ingredients:

sprouts buckwheat – 4 tbsp,

heavenly dates – 10 pcs.,

3 bananas,

coconut cream

Cooking:

1. Wash and clean dates from the skin and bones. Grind together with buckwheat in a blender. Make the dough, roll out with a rolling pin on 4-5 pancakes. Dry them in the dehydrator, or at room temperature.

2. Cut 2 bananas into slices.

3. Beat 60 grams of coconut cream with a banana in a blender.

4. Coat the cake with the cream and put a layer of banana slices, coat with cream again. Repeat until the cake grows up. Put in the fridge for 30-60 minutes.

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