So basically my cousin Steph has been my saving grace when it comes to awesome sugar-free desserts. Not only sugar-free, but whole foods, plant-based. Seriously, she's awesome! She just sent me a whole list of awesome recipes from this great blog, and I really enjoyed trying this one out today.
Mine doesn't look quite so pretty as the one on the website, but I did halve the recipe so I made it in a bread pan. Turns out this was wise because I ate half the pan in like an hour. I was skyping with my parents when I tried the first bite, and after a bit my mom exclaimed, "so when are you sending us the recipe? You're on like your third or fourth piece!!" Uh... Sometimes I forget that just because nobody is home doesn't mean people can't see when my animal instincts kick in.
Chocolate Peanut Butter Ice Cream Cake
This Rawsome Vegan Life
Crust:
1 cup dates
1/2 cup hemp seeds
1/3 cup whole flax seeds
3 T cacao powder
Filling:
3 frozen bananas
1 C dates
2 C cashews (I soaked mine beforehand)
2 T coconut oil
1 1/4 cups water or vegan milk, as needed
1/4 cup cacao powder
2 T nut butter (whatever kind you like, I used peanut butter of course)
Optional:
Raw chocolate sauce
Favorite nut butter
To make the crust: pulse the hemp and flax seeds and cacao in your food processor until they become a rough flour, then add the dates and process until it all gets sticky. Press into the bottom and up the sides of a spring form pan. Put in the fridge.
To make the filling: blend all the ingredients until smooth, adding water or vegan milk as needed to make it creamy. Spread evenly into your crust, occasionally swirling in nut butter and chocolate sauce if you're using them. Put in the freezer overnight or until frozen solid, and let it thaw a little bit before serving, so it's nice and creamy. Enjoy!
1 C dates
2 C cashews (I soaked mine beforehand)
2 T coconut oil
1 1/4 cups water or vegan milk, as needed
1/4 cup cacao powder
2 T nut butter (whatever kind you like, I used peanut butter of course)
Optional:
Raw chocolate sauce
Favorite nut butter
To make the crust: pulse the hemp and flax seeds and cacao in your food processor until they become a rough flour, then add the dates and process until it all gets sticky. Press into the bottom and up the sides of a spring form pan. Put in the fridge.
To make the filling: blend all the ingredients until smooth, adding water or vegan milk as needed to make it creamy. Spread evenly into your crust, occasionally swirling in nut butter and chocolate sauce if you're using them. Put in the freezer overnight or until frozen solid, and let it thaw a little bit before serving, so it's nice and creamy. Enjoy!
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