RAW LAYERED BANANA ICE CREAM CAKE [VEGAN]
INGREDIENTS
Crust1 cup buckwheat flour
1 cup dates or prunes
Chocolate layer
3 bananas
1/4 cup cacao
1/2 teaspoon salt
1 teaspoon vanilla
1 teaspoon cinnamon
1/4-1/2 teaspoon cayenne, to taste
1 tablespoon agave/maple syrup
water, if needed
Vanilla layer
1 1/2 cups cashews
3 tablespoons agave/maple syrup
seeds from one vanilla bean
1/3 cup water, use as little as you need
juice of one lemon
Beet layer
1/2 cup fresh beet juice
2 bananas
1/2 cup pine nuts
1-2 tablespoons agave/maple syrup
2 tablespoons melted coconut oil
Mint layer
2 cup fresh mint leaves
1/2 avocado
1/4 cup agave/maple syrup
1/2 teaspoon salt
juice of one lemon
1/4 cup nut milk, use as little as needed
2 bananas
Coconut Maple Drizzle
1 tablespoon melted coconut oil
1 tablespoon maple syrup
1/2 cup pine nuts
1-2 tablespoons agave/maple syrup
2 tablespoons melted coconut oil
Mint layer
2 cup fresh mint leaves
1/2 avocado
1/4 cup agave/maple syrup
1/2 teaspoon salt
juice of one lemon
1/4 cup nut milk, use as little as needed
2 bananas
Coconut Maple Drizzle
1 tablespoon melted coconut oil
1 tablespoon maple syrup
PREPARATION
- To make the crust: process the dates or prunes and flour until it all sticks together somewhat. Press into the bottom of a lined spring form pan and set aside.
- To make each layer: blend the ingredients (in each list) until smooth, then pour each one in a separate bowl. Pour on part of the chocolate mixture quite thin, then let it harden in the freezer. Next, pour on a thin layer of beet mixture, let it freeze. You get the idea. Pour, freeze, pour, freeze. Put them in whatever order you want until you use all the mixtures up!To make to drizzle, stir ingredients together until combined then decorate, I also added some lemon zest – why not.
- Enjoy!
