Raw Vegan Choc-Banana Peanut Butter Ice Cream Cake

 
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Whoah! Wait a minute! Have I not shared this incredible recipe with you yet?? I made this last year for one of my plant-based pop-up dinners and it was a huge hit! It's also my all-time favourite vegan cake recipe. Now that's a big call. It combines peanut butter, banana, chocolate and coconut in one seriously indulgent, totally transcendental, and positively orgasmic dessert experience. Try a little experiment and serve it to some non-vegans (shhhh... don't say anything yet!). Watch their eyes widen in wonder at the deliciousness and then drop the bombshell – it's VEGAN, yo! And, better yet, it doesn't contain any refined sugar! Now, let them bask in your culinary wizardry.

Ingredients

For the crust
1 and 1/2 cups mixed raw nuts and shredded coconut
1 cup dates

For the filling
6 large sweet bananas
1/2 cup melted coconut oil
4 cups cashews
3 cups dates
1/2 cup kitul treacle
Paste from two vanilla pod
Water, as needed
1/2 cup raw cacao powder

Toppings
3 tbsp Vegan Chocolate sauce
3 tbsp peanut butter
1/4 cup toasted coconut flakes
shards of chocolate & bliss balls (to decorate)

Method

To make the crust, process the nuts, coconut and dates until they stick together. Press into the bottom of a spring form or silicone cake tin, lined with baking paper, and place in the fridge.

To make the cheesecake filling, blend all ingredients - except cacao! - until very smooth. Add as little water as necessary to keep your cheesecake nice and creamy. If you don't want to add any water, use some liquid sweetener or another banana. Now pour half the batter into the cake tin and set the rest aside (keep covered at room temperature). Place the cake tin in the freezer for at least an hour before continuing with the chocolate layer.

When ready, add the cacao to the remaining batter and blend until it's incorporated. Remove the cake tin from the freezer, and drizzle peanut butter generously on top of the vanilla layer. Then pour over the chocolate layer.

Set in the freezer overnight and then decorate with chocolate sauce and peanut butter sauce (to make peanut butter sauce simply mix peanut with coconut oil until runny). Sprinkle toasted coconut over just before serving. Serve frozen.