Chocolate Banana Nice Cream Cake
An indulgent ice cream cake with a healthier, dairy free twist; cashews, banana and PureHarvest Coco Quench form the “nice cream” base here.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at pureharvest.com.au.
Cooking tools:
- Food processor
- Loaf pan
- Mixing bowl
- Measuring cup
- Parchment paper
- Spatula
- Chef's knife
- Refrigerator
- Freezer
Ingredients
- 100 g medjool dates (approx. 6-7 dates)
- 95 g (½ cup) buckwheat groats
- 100 g (1 cup) walnuts
- 21 g (3 tbsp) coconut flour
- 40 ml (2 tbsp) coconut oil, melted
- 40 ml (2 tbsp) water
- 185 g (1 and ½ cups) cashews, raw
- 2 overripe bananas (approximately 180 grams)
- 120 ml (6 tbsp) coconut oil, melted
- 80 ml Pureharvest Coco Quench
- 40 ml Pureharvest Organic Rice Syrup
- 2 tsp vanilla extract
- 1 tsp cinnamon
- 5 tbsp Pureharvest Coco²
- Handful of Cacao nibs, to decorate the top
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