Any fruit for the center can be used; I used raspberries and clementines because we have so many, and I thought the vibrant orange would be pretty against the red of the berries. Pretty maybe, but clementines are weird in a dessert, to be quite honest. Next time I make this, blueberries, mango or kiwi will find their way into the center.
I do believe the sliced banana outside makes it easier to come out of the pan, but if you line the pan with wax paper and chill it well, the cookie crust alone should suffice. This recipe is really easy to make, yet looks complicated. All you need is a few hours' chill time and you're good to go!
Bonus: this tastes even better overnight. So it makes a pretty rockin' breakfast after last nights' dessert. Hey maybe lunch, too!
Raw Fruit Loaf Cake
yields 8 big slices
20 small dates (or 15 larger medjool dates)
1-1/3 cup unsweetened shredded coconut
1/2 cup sunflower seeds
2 tablespoons sunflower seed butter, unsweetened
water, as needed
1 cup or so fresh raspberries
(feel free to sub in any of your fave fruits!)
1. In a glass loaf pan or plastic tupperware, (any shape of your desire really) line up slices of banana as shown: