Chocolate Banana Ice Cream cake

Chocolate Banana Ice Cream cake




 1½ cup soft pitted dates 
 1 cup desiccated coconut
 ½ cup cacao powder
 ½  cup hemp seeds



 4 large frozen bananas (chopped up before freezing) 
 1 cup cashew nuts, soaked for 2 hours
 1 cup soft pitted dates
 2 cups milk of choice
½ cup cacao powder
¼ cup coconut oil
 1 teaspoon stevia drops with vanilla, chocolate or toffee flavour
 a few drops vanilla extract



To make the base, put everything in a food processor and run it until the mixture sticks together when pressed between two fingers. Press the mixture thoroughly into a round mould, up to the sides as well to create a "bowl" for the filling. Now leave it in the freezer for a few hours.

For the filling, put everything but the frozen bananas into a blender jar and blend until you have a silky smooth chocolate mixture. Now, put the frozen bananas in a food processor and allow to run until they're finely chopped down, then add the chocolate mixture while keeping blending until the mixture is all smooth again. 

Pour the mixture into the base "bowl" and leave in the freezer overnight. About 1-1½ hour before serving, remove from the freezer and take it out of the mould right away to allow to soften up on a serving plate. 

Ideas for decorations: almond paste, chocolate flakes, cacao nibs, hemp seeds.

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