Ingredients
200g of walnuts
100g of cashews
200g of dates
600ml coconut cream
200g unrefined sugar
2g of agar-a 5cm X 7cm piece
400g of tofu
250ml of soy milk
500g of bananas
1 tsp cinnamon
1 tbsp vanilla essence
date syrup
Method
For the base
Grind the nuts into a fine powder. Chop the dates finely and
kneed them with the nuts. Press this into the base of a spring-form cake tin
approx. 30cm in diameter.
For the filling
Heat the coconut milk and sugar in a heavy based saucepan.
When it nearly reaches boiling point add the agar broken into bits or powder if
available and simmer for 10 minutes. Turn off the heat once all the agar
dissolves and allow it to cool slightly while preparing the rest of the
ingredients.
Blend the tofu into a paste by putting it into the blender
and adding the soy milk in small amounts at a time until the tofu forms a
smooth cream. Similarly blend the bananas with the cinnamon and vanilla and a
bit of soy milk into a cream and then combine this with the tofu. Whisk the coconut
milk into the mixture well. In order to check if the amount of agar is ok,
place a spoonful of the mixture into the freezer for a few minutes and see if
it sets. If it does not, add some more agar in a bit of soy milk or coconut
milk by heating the mixture and then this can be added to the original mixture,
until the right consistency is obtained. Pour this into the cake tin.
Refrigerate for at least 12 hours.
