Deep Dish Chocolate Peanut Butter Ice Cream Cake {guest post}

Deep Dish Chocolate Peanut Butter Ice Cream Cake

“You can indulge in this decadent dessert absolutely guilt-free. In fact, you can feel great about eating it because it contains TONS of good stuff for you. The benefits of eating hemp, flax, cacao, raw nuts, fruit, coconut oil and dates are too many to count. This cake is basically a super food nutrition house, in disguise as a sinfully delicious deep dish ice cream cake.”  -Em from ThisRawsomeVeganLife.com

Crust:

1 cup dates
1/2 cup hemp seeds
3 tablespoons cacao powder 

Filling:

3 frozen bananas
1 cup dates
2 cups cashews
2 tablespoons coconut oil
1 1/4 cups water or vegan milk, as needed
1/4 cup cacao powder
2 tablespoons nut butter (whatever kind you like, I used peanut butter of course)

 

Directions

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 (soooo recommended). 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!

(courtesy of ThisRawsomeVeganLife.com)

1 Comment
  1. Maureen Hurst May 13, 2013 at 10:16 am

    This raw recipe looks SO good! Can’t wait to try it!!