Layered Chocolate & Vanilla Nut Free Cake

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1 1/4 cup shredded Coconut (use a coffee grinder to make a coconut flour)

0.5 cup Dates (pit and soak them 15-30 min) alternatively use figs, only soak them at least 30 min.

a pinch pink Himalayan salt

2 cups of Water

1 cup of shredded Coconut

3 Bananas (about 300 g totally)

2 small pinches of pink Himalayan salt

0.5 tsp real Vanilla

3 tsp light or transparent Agave, or the sweetener of your choice

0.5 cup melted Cacao butter (100 g of solid chopped Cacao butter)

2 tsp Sunflower lecitin (to make creamier and as an emulsifier)

400 g Avocado (about 4 avocados)

1 cup raw Cacao powder

1.5 cup Water

2 tbsp Mesquite powder

1/3 cup melted Cacao butter (70 g as hard)

7 tbsp Agave or the sweetener of your choice

2 pinches of pink Himalayan salt

about 5 drops of Mint essence

1 cup virgin Coconut oil, about 200 g. (Hard but soft enough to scoop up with a spoon)

3-4 pinches of pink Himalayan salt

4 tbsp raw Cacao powder

2 cups of Dates, pitted and soaked

6 tbsp Water

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