PB chocolate nice cream cake

IMG_5304 2IMG_5313 2IMG_5312 2IMG_5351 2

No bake PB chocolate nice cream cake

[Vegan, whole food, refined sugar-, gluten-, grain-, oil-free, low fat, fruit sweetened]

Serving: 2 medium pieces      Prep time: 20 minutes

Freezng time: 1h     Total time: 1h 20 minutes


PB bottom

  • 4 tbsp / 1/4 cup peanut flour (can be subbed with oat or nut flour of choice)
  • 1 tbsp peanut butter
  • 4 pitted dates
  • tsp vanilla extract
  • A pinch of salt

Nice cream

  • 200g / 7 ounces / 2 frozen bananas
  • 3-5 tbsp of milk of choice
  • 2-3 tbsp cocoa powder
  • A pinch of vanilla powder and salt
  1. Place all the ingredients for the PB bottom layer in a food processor and blend until it forms a dough.
  2. Line a tart pan with cling foil and push down the dough so it forms a bottom for the cake.
  3.  In a powerful mixer och food processor mix the frozen bananas until it the larger pieces have broken down into smaller pieces. Add your milkc, cocoa, vanilla and salt and keep on mixing on high until it forms a soft serve like texture.
  4. Transfer the nicecream to the tart pan, smooth out and add your toppings. Freeze for at least 1 hour, serve and enjoy!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: