Serves: 5
Total Calories: 168
Yield: 4- to 5-inch Cake

2 cups raw or untoasted pine nuts
3 bananas peeled
1/4 cup water
2 teaspoons organic vanilla extract
"TRES LECHES" CREAM
2 cups raw or untoasted cashew nuts
1 cup raw or untoasted pine nuts
1/2 cup dried coconut
1/4 cup raw honey
4 tablespoons freshly squeezed lemon juice
1 teaspoon organic vanilla extract

1. To make the cake layers, place the pine nuts in a food processor and pulse to a fine powder. Add the bananas, water, and vanilla, and pulse until smooth.

2. Spoon 5 equal portions of batter onto Teflex dehydrator sheets, and spread each into a circle. Dehydrate at 105°F for 24 hours. Flip the cakes, then remove the Teflex sheets and return the cakes to the dehydrator for 4 more hours, or until the cakes resemble fruit leather (like a Fruit Roll-Up).

3. For the filling, place the cashews and pine nuts in a food processor and pulse until they are finely ground. Add the coconut, honey, lemon juice, and vanilla. Mix until smooth and creamy.

4. Assemble the layers by placing one of the cake layers on a plate. Top it with 2 tablespoons of filling and spread thin. Top this with another layer of banana cake and continue until all of the cake and filling ingredients are used, ending with a cake on top. Serve.

Tastes Great With . . .
Coconut Ice Cream.

Tip . . .
This treat packs a lot of punch for its size! Cut the cake in two, three, or four pieces for an incredibly satisfying mini-dessert.

Nutritional Facts:

Serves: 5
Total Calories: 168
Calories from Fat: 36

More Recipes from the The World Goes Raw Cookbook:
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Black "Bean" Soup
Gazpacho
Tomatillo Salsa
Quinoa Salad
Arepas with Tomatillo Salsa
Brazilian Cucumber Salad
Chilean Tomato Salad
Creamy Cumin and Avocado Dressing
Chimichurri Dressing
Green Onion Sauce
"Ceviche" with Chimichurri
Spinach and Dandelion Tart
Corn Chowder with "Bacon" Bits
Black "Beans" and "Rice"
Daikon "Scallops" with Green Onion Sauce
South American Marinade
Churros
"Tres Leche" Banana Layer Treat
Cocadas
Banana Pineapple Sorbet