Chocolate Banana Cake with Caramel Layer and Cacao Nibs

By Karen Foster

A moist and decadent raw chocolate cake by Chris Anca of Tales of A Kitchen complete with a layer of gooey caramel and a sprinkling of cacao nibs and cacao powder for that perfect finishing touch.Each bite delivers a firm yet creamy texture with a delicious intermittent crunch of walnuts and cacao nibs.

If your life could use a healthy dose of chocolate right about now than we encourage you to try this incredible recipe (which Chris admits is one of her finest!). Be sure to bookmark this one for the Holidays ahead!


  • Cook time: 10 min
  • Total time: 10 min

For the cake:

  • 1 cup whole walnuts
  • 1/2 cup sunflower seeds, ground
  • 1/3 cup sultanas or raisins (oil/sweetener free)
  • 1 ripe banana
  • 3 TBSP cacao powder
  • 2 TBSP coconut oil
  • 1/2 tsp cinnamon powder
  • pinch of sea salt

For the caramel layer:

  • 4 Medjool dates, pitted (or about 6-7 dry dates, soaked in water until soft, then drained)
  • pinch of vanilla powder
  • 2 TBSP coconut oil

Toppings: cacao powder and cacao nibs


  1. Add all the ingredients for the cake in a blender and blitz for few seconds until you get a creamy dough consistency. Make sure you don’t process the mix completely, to leave some pieces of whole walnuts in it — they will add crunch.
  2. Scoop out the mix in a spring form pan lined with baking paper or cling wrap and place in the fridge.
  3. To make the caramel, mix all the ingredients together. You can easily do this by hand.
  4. Spread the caramel onto the cake and return to the fridge.
  5. Allow the cake to firm up for about 1-2 hours. Or at least 30 mins.
  6. Pimp it up with cacao nibs on the sides (press them by hand into the cake) and powder it with cacao powder on top.


Karen Foster is a holistic nutritionist, avid blogger, with five kids and an active lifestyle that keeps her in pursuit of the healthiest path towards a life of balance.

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