Easy Peasy Raw Vegan Snickers Inspired nIcecream Cake

Icecream cake – an old let’s face it, still current, favourite. I wanted to make a cake for my Mum’s birthday so i whipped up this baby! Everybody loves banana nicecream, especially when it involves chocolate & peanut butter.

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It’s free of dairy, sugar, gluten & nasties and packed with healthy fats, vitamin b6, b2, c & e, biotin, magnesium, managnese, folate, potassium and antioxidants. SO much better then your average icecream cake.

Prep a round cake tin with a removable bottom and line the base & sidea with cling wrap
BASE:
– 1 cup dried, pitted dates (soak in warm water 15 minutes prior)
– 1 cup almonds
Blend the above in a food processor, scaping down the sides when necessary, until sticky and combined well.
Press firmly into the bottom of the prepped cake tin and pop into the freezer while working on this next layer.

Peanut Butter Flavour Nicecream
– 550g ripe frozen bananas
– 1/2 cup coconut milk (i used light)
– 1/3 cup peanut butter
Blend the bananas & coconut milk in a food processor until bananas are granulated.
Add the peanut butter & keep blending until smooth, scraping the sides when necessary.
Once fully smooth like soft serve, add it to the base in the cake tin keeping it as even & smooth on top as you can.
Wrap the cake tin in glad wrap so it doesn’t get freezer burn.
Pop into the freezer for an hour (I left mine overnight)

Chocolate Flavour Nicecream
– 240g frozen ripe bananas (approx)
– 2 tsp cacao powder
– 2 tbsp coconut milk
Follow the same instructions as above.
Pop in the freezer for at least 2-3 hours & then remove it from the cake tin & decorate!

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I decorated mine in peanut butter, raw chocolate drizzle made with cacao powder & coconut oil & put some crushed peanuts & raw peanut butter cups on top.
*I have a recipe for the peanut butter cups on my blog.
Once it’s decorated store it in a sealed tupperware/plastic container in the freezer. I kept the cake tin base at the bottom of mine so it was easy to pick up.
Store it on the bench for about thirty minutes – one hour (depending on the weather) before serving.

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