Konnichiwa Peanut Butterer

Nut Crunch Banana Mousse Cake

Recipe By


  • ¾ cup roasted peanuts
  • ¾ cup roasted almonds
  • ½ cup roasted coconut flakes
  • ½ cup oats
  • 6 Tbsp maple syrup
  • 2 Tbsp coconut oil, melted
  • ½ tsp salt
  • 3 Tbsp Pic’s Big Mix


  • 3 bananas (290g after peeling)
  • ½ cup coconut oil, melted
  • ¼ cup honey, warmed
  • 2 Tbsp cornflour
  • 1 tsp lemon juice
  • ½ tsp vanilla extract
  • ¼ tsp salt
  • Pinch turmeric
  • ½ cup aquafaba


  • 1 ½ cups whipped coconut cream
  • 1 banana, sliced
  • ⅓ cup Pic’s Big Mix
  • 3 Tbsp chopped roasted peanuts


  1. To make the base, pulse everything except for the Big Mix in a food processor until the mixture starts to clump together but is still nice and chunky. Transfer to a bowl and stir through Pic's Bix Mix to combine.

  2. Firmly press into the base of a baking paper lined 20cm springform cake pan. Set aside in the fridge.

  3. To make the filling, blend everything except for the aquafaba in a blender until smooth. Transfer to a large bowl. In a separate bowl, whip the aquafaba using an electric beater or stand mixer for 5-7 minutes, until thick and soft peaks.

  4. Add aquafaba to the banana mixture and gently fold with a silicone spatula to just incorporate.

  5. Pour the mixture over the prepared base and freeze for 4 hours until set.

  6. Remove from freezer 15 minutes before serving, then decorate with whipped coconut cream and fresh banana. Drizzle over the Big Mix, and sprinkle over the chopped roasted peanuts. Serve cold and store leftovers in the freezer.


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