Line a 18cm springform cake tin with parchment paper. Pulse the walnuts, cinnamon and coconut oil in a food processor until it reaches a crumb consistency.
Scoop the crumb out the processor and press firmly to the base of the pan. Wash and dry the processor and add the coconut cream, banana and yacon syrup and pulse until creamy and smooth.
Spread the filling over the base and sprinkle the coconut flakes and cacao nibs over it. Place the tin in the freezer for at least an hour until the edges are firm. It is even better if frozen for longer. Overnight is ideal. Remove from the freezer and take the cake out the tin and slice into small slices.
Andy’s Sugar Safe® Tips
This sugar safe dessert is suitable for those following a vegan lifestyle. It has a high healthy fat and protein content, which will guard against spiking blood sugar levels.