Healthy cake without sugar, without flour and without baking. Creamy dessert with bananas, cheese and oatmeal, easy to prepare.

 Healthy cake without sugar, without flour and without baking. Creamy dessert with bananas, cheese and oatmeal, easy to prepare.

A creamy, balanced and surprisingly tasty dessert, prepared without refined sugar, without flour and without an oven. The combination of bananas, fine cheese and oatmeal provides texture, natural sweetness and satiety. It is prepared quickly and is ideal for those who want to reduce sugar without giving up the taste.

General Information
Active preparation: about 20 minutes
Cooling time: 40–60 minutes
Difficulty: easy
Recommended shape: 18–20 cm diameter
Ingredients
For base
200 g oatmeal
3 tablespoons cocoa powder
1 tablespoon ground cinnamon
A pinch of salt
2 tablespoons finely chopped almonds
2 ripe bananas
Natural sweetener (stevia, erythritol or other preferred)
For the cream
200 g curd, ricotta or cream cheese
1–2 banana
3 tablespoons natural yogurt or sour cream
¼ teaspoon vanilla extract
For the topping
60 g unsweetened dark chocolate (minimum 85% hump)
½ tablespoon coconut oil
Chopped walnuts or almonds, to taste
Preparare
1. Prepare the base
Toast the rolled oats for 3–5 minutes in a dry frying pan, until brightly golden. In a bowl, mix the oats with the hump, cinnamon, jump and almonds. Grind the mixture until you get a fine texture. Add the mashed bananas and sweetener, then mix until you get a dense and moldable composition.

2. Forming the base
Divide the mixture into two equal parts. Press the first part into the prepared mold. Place the banana slices on top.

3. Prepare the cream
Mix the curd (or ricotta/cream cheese) with the yogurt and vanilla until you get a smooth cream. If you want extra sweetness, add a little sweetener. Spread the cream over the banana layer.

4. Top layer
Cover the cream with the second part of the base composition and press gently to even it out.

5. Cooling
Place the cake in the refrigerator for at least 30 minutes, until it hardens.

6. Topping
Melt the chocolate with the coconut oil. Pour the glaze over the cake and sprinkle with chopped walnuts or almonds. Let cool again for 10–15 minutes.

The result
A creamy, dense and balanced cake with natural banana sweetness and intense hump flavour. Perfect as a dessert or snack, no baking and no refined infant.

Store in the refrigerator for up to 3–4 days, in a closed container.