Banana Coconut Cream Torte

A throwback to this easy and delicious recipe... What to do with a $5 40lb box of bananas? Made a banana torte with layers of delicious coconut cream👌. (I used 23 ripe bananas)🍌 and made some banana leather chews with the leftover bananas (used the dehydrator for these). Too pretty to slice through, but too tasty not to!

Yield: 1 LARGE torte
You will need:
Base:
-18 pitted medjool dates
-10 dried figs (or 2 handfuls of raisins and 2 handfuls of dried mulberries)
-A dash of cinnamon
-A dash of pumpkin spice
Vanilla Cream:
-4 pitted medjool dates  (soaking in water for at least 30 minutes)
-1 cup coconut water
-coconut meat from 1 young coconut
-1/2 teaspoon vanilla
Banana Layers:
-24 sliced up ripe bananas
Directions:
1. Line a springform pan with parchment paper on the base
2. Using a food processor, mix the base ingredients together until a dough forms and press this on the bottom of the pan
3. Blend the ingredients for the vanilla cream until combined and smooth and set aside
4. Begin to layer 2 layers of the banana slices to cover the whole base and spread some of the vanilla cream over top. Keep alternating with the 2 layers of banana slices and cream until all the ingredients have been used and it has reached the top of the pan
5. Place in the fridge or freezer for a couple hours to set or just eat right away
*The vanilla cream is so decadent that you could use it as a dip for fruits or an icing for cakes too!

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