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.
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.
3 Comments
Looks amazing! Do you think Almond Butter would work as a peanut substitute? (Our home has allergies!)
Oh I can't see why not!! It's equally as runny so it shouldn't affect the texture 😀
Let me know how it goes!
xx
Short Presents
Not only vegan and gluten-free, but also raw and sugar-free 🙂