I wanted a Paleo Cake for my birthday. This delicious Paleo Cookies and Cream Cake Hit the spot.
The quantities below will make two individual sized tins, or double the recipe and use a 20cm spring form cake tin.

Base:
2 Cup Desiccated Coconut
8 Medjool Dates

Put ingredients in a blender and blend until combined. Press mixture into a 9 inch Spring Form cake tin. Put in the refrigerator while preparing Filling.

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Filling:
2 Ripe Avocados
2 Ripe Bananas
8 Medjool Dates
2 Tbsp Cacao
1 Heaped Tbsp Coconut Cream
– leave tin of coconut cream in fridge overnight
1 Tsp Vanilla
Pinch of Salt

Put all ingredients in Blender on high until well combined. Gently spread the filling over the base and return to the refrigerator

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Topping:
300 gms Coconut Cream
2 Tsp Vanilla
2 Tbl Honey

Put all ingredients in Blender and blend until smooth and well combined. Gently spread over the filling and return to the refrigerator.

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The cake can be stored in the freezer for up to 8 hours or refrigerated for 48 hours. Remove from fridge or freezer 10 minutes prior to serving.

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