Gluten-Free Passover Blueberry Prune Mousse Cake with Banana Cream

This cake uses the natural sugars of dried fruit and honey and the natural fats of nuts to create a creamy, chewy and satisfying special breakfast.


Ingredients

Filling
1/2 cup of prunes
2 apples
1/4 cup of raisins
1 1/2 cup of blueberries (I used frozen blueberries)
1 tbsp of kuzu root (starch)
2-3 tbsp of agar-agar (can substitute plain gelatin, read directions for ratios)

Crust
1 cup of nuts: pecans, walnuts, almonds
1-2 tbsp of oil (I used lemon flavored fish oil for omega-3's)
1 tbsp of cacao-goji powder mix (buy in a health food store or online)

Creme
2 Bananas
1/2 lemon
1-2 tsp of honey

Find a dish or a mold. Line it with something, like wax paper, or aluminum.

Shred nuts to powder-like consistency, adding a bit of oil to let it stick together. Add a tablespoon (or more to your liking) of the cacao-goji berry powder. Once it turns from a powder to a sticky powder that holds together, take it out of the food processor and press it into a mold to form a pie crust.

Place prunes and raisins into about 1-2 cups of water with agar-agar, on the stove to boil. When they seem soft and agar is dissolved, add a cup of frozen blueberries to melt into the mixture. Dissolve kuzu root and add to mixture.

Shred the prune mixture in the food processor to form a mousse, and pour it into the ready crust in its mold. Place it into the refrigerator overnight or until it sets.

For the creme - puree banana, the fresh-squeezed juice of a 1/2 lemon and honey in the food processor. Spread it over the pie. Lift the pie out of its mold by the paper or aluminum. Plate and dig in. :)

Tested and Approved
This was devoured by my whole family, and was loved by everyone except by the surly teenager. But surly teenagers don't like anything in the presence of their mother and father so it doesn't count.