I realise that the title of this recipe is a bit tedious, but isn’t it exciting?! I couldn’t wait to share this recipe with you guys because it really is the incredible. Here are some of the few reasons why: -Extremely easy to make -Only requires 5 simple, wholesome ingredients
-Low fat, packed with fibre
-Chocolate+peanut butter, DUH.
Need I say more?
Ok maybe a few more words. This ice cream cake is so good for you you can have it for breakfast. I kid you not, look at the ingredient list! No, it doesn’t taste like a bowl of porridge. You can most definitely have it for dessert too, it is so incredibly indulgent. You’ll notice that i didn’t use concentrated sweeteners for the cake, and that’s because the bananas and dates provide PLENTY of that. Makes 7 slices Ingredients: For the crust:
- 1 packed cup soft dates, pitted
- 1/2 cup rolled oats
- 2 tbsp cacao powder
For the “Ice cream”:
- 2 and 1/2 bananas, broken up and frozen overnight
- 2 tbsp peanut flour or natural peanut butter
- almond milk to let it run
For the chocolate swirl:
- 1 tbsp cacao powder
- 2 tbsp almond milk
- 10 drops of stevia or 1 tsp of agave/maple syrup
Method Place the oats and cacao powder in a food processor and blend until you get a sort of flour- it’s ok if there are still bits of oats. Then place your pitted dates (make sure they are tender, if they’re not place them in a cup of boiling water for 10 mins) and blend for 2 minutes until you get sticky crumbles. Gather the crumbles and place them in a small springform pan. Using your fingers, palms and strength press the crumble down until you get a pasty dough to form an even crust.
Next, blend your frozen banana and peanut flour with a splash of almond milk in your food processor. It will be crumbly at first by you’re going to have to stop and stir the mixture a few times until you get a soft-serve consistence.
Place your swirl ingredients in a bowl and mix with a spoon until you reach a sort of glaze. Spread your peanut butter banana “soft serve” on you “brownie crust” and swirl the glaze on top. Place the pan in the freezer for at least 2 hours.
Let the cake thaw 5 minutes before serving and enjoy!