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Soak dates in warm water for 10 minutes, then drain.
Blend the dates, peanuts, olive oil, oats (whole and ground) until sticky and coarse.
Press the mixture into a springform pan (20 cm) lined with parchment paper. Refrigerate.
2. Make the cream layer:
In a saucepan, mix agar-agar with water and bring to a boil. Simmer for 2–3 minutes.
In a blender, combine bananas, sour cream, yogurt, honey, salt, vanilla, lemon juice, and prunes.
Add the slightly cooled agar-agar mixture and blend until smooth.
Pour over the chilled base and refrigerate for at least 2 hours to set.
3. Make the granola topping:
In a bowl, mix oats, seeds, nuts, and cranberries.
Heat olive oil, honey, apple juice, and cinnamon in a pan until combined.
Pour over oat mixture, spread on a baking sheet, and dehydrate in a low oven (or air-dry) until crisp.
Once the cake is set, sprinkle generously on top before serving.
Serving and storage tips
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