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                    Banana Cream Cake 
Cake:
1 cup soft dates, chopped

2 tablespoons lemon juice

1 1/2 tablespoons vanilla

Pinch salt

1 1/2 cup finely ground almonds

1 cup finely ground dried coconut

1/2 cup finely ground cashews

Cream:
1 cup cashews (or cashews + macadamia nuts)

1 cup fresh coconut milk (simply blend 1 part dried coconut with 3 parts water in high speed blender)

1/4 cup  agave + (depending on how sweet you like it)

1 tablespoon lemon juice

1 tablespoon vanilla

Pinch of salt

1/2 cup coconut butter, melted

To make the Whipped Cream: Blend all ingredients until thoroughly mixed. Set in fridge for about 1 hr.

To make the Cake: Place dates in food processor and process until a smooth paste forms. You may need to add a little water.

Then add the rest of the ingredients and mix until smooth. Assembly: You can line a medium margarine tub with plastic film (for convenience in taking it out later). Form an even layer on the bottom with the cake mixture.Top with banana slices, followed by some of the cream. Set in fridge. You can make the cake layered. Just repeat the layers after leaving it in the fridge for an hour or so.