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Shortcut Recipes: Vegan Peanut Butter Chocolate Ice “Cream” Cake (Dairy + Gluten Free)

Vegan, Dessert, Dairy Free, Gluten Free, Recipes, Healthy, Low Carb,

Dearest blog reader, I apologize that it has been pretty quiet around here recently, but I was taking a much needed extended weekend and if you follow me on instagram (@shortpresents) you would have noticed that I didn’t do much else other than swim, hike, and bake all weekend; which is basically the most perfect summer weekend to me. For those who noted the delicious looking vegan ice “cream” cake here is a recipe!


VEGAN PEANUT BUTTER CHOCOLATE ICE-CREAM CAKE
Original recipe retrieved from The Chronical Herald
Makes one 8-inch cake.

Ingredients 
Peanut butter layer
2 ripe bananas
250 ml (1 cup) unsalted peanuts
125 ml (1/2 cup) pitted dates
50 ml (1/4 cup) natural peanut butter
50 ml (1/4 cup) coconut oil, melted
125 ml (1/2 cup) non-dairy milk (such as almond, hemp or soy)

Chocolate layer
2 ripe bananas
250 ml (1 cup) unsalted peanuts

125 ml (1/2 cup) pitted dates
45 ml (3 tbsp) cocoa powder
50 ml (1/4 cup) coconut oil, melted
30 ml (2 tbsp) non-dairy milk (such as almond, hemp or soy)

Directions

Line the bottom of an 8-inch springform pan with parchment.
To make the peanut butter layer, combine bananas, peanuts, dates, peanut butter, coconut oil and non-dairy milk in a food processor or high-speed blender and process until smooth and creamy. Pour the filling into the springform pan, spreading flat with a spatula. Pop the pan in the freezer while you prepare the chocolate layer.
To make the chocolate layer, combine bananas, peanuts, dates, cocoa powder, coconut oil and non-dairy milk in a food processor or high-speed blender and process until smooth and creamy. Pour the filling over the peanut butter layer, carefully spreading flat with a spatula.
Place in the freezer until the ice-cream cake is firm, about four hours. 

Remove the ring from the pan and store in the freezer.

Give it a go!
Sincerely,
Short Presents

If you liked this post be sure to check back on Tuesdays for new recipe posts, and while you wait I encourage you to browe the “recipe” section for previously posted recipes.

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3 Comments

  • Reply Nicole August 6, 2013 at 7:07 pm

    Looks amazing! Do you think Almond Butter would work as a peanut substitute? (Our home has allergies!)

    • Reply Short Presents August 6, 2013 at 7:09 pm

      Oh I can't see why not!! It's equally as runny so it shouldn't affect the texture πŸ˜€

      Let me know how it goes!
      xx
      Short Presents

  • Reply Meg Norris August 6, 2013 at 7:48 pm

    Not only vegan and gluten-free, but also raw and sugar-free πŸ™‚

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