Raw Ice Cream Cake

Alice Williams

This raw ice-cream cake is packed full of nutrients and none of the guilt!

For the crust
3 cups rolled oats
1/2 cup softened dates
1/2 cups raw cashews
1 cup coconut oil
4 tbsp honey
2 tsp vanilla extract
2 tsp cinammon
2-4 tbsp peanut butter the peanut butter taste is quite strong so adjust it to your liking
For the cake
5-10 sliced and FROZEN bananas 10 bananas if you want to make an enormous cake
Optional
2-5 tbsp natural creamy peanut butter makes the consistency smoother
3-6 tsp unsweetened cocoa powder again, adjust it to your liking

1. Alright, so first we want to prepare the crust. Put the oats, dates and cashews into the blender first and blend until you get a sand-like consistency.
2. Then put in the rest of the crust ingredients and blend until you get a dough like texture. Shape the dough into your cake pan, or another circular object and let it sit in the fridge for 2 hours.
3. After you have completed the crust, you can now make the ice-cream to put onto it! Blend your bananas with the cocoa powder and then scoop out on top of the crust. This stage takes quite a while because most blenders and food processors do not have room for this many bananas lol.

Does not freeze well and is best when served immediately after being made.