This cake is really rich and quite intensive to play around with while making it, but the end product is worth it! This uses a smaller spring form to save on cost and time. You really only need a small slice anyways to satisfy, however that didn’t stop my roommate from eating half of it for breakfast one morning….
Deep-Earth Almond Butter Ice Cream Cake
This recipe uses a 5 inch spring form pan, make adjustments accordingly if you’re using a bigger size, which may including needed an extra bag of the Deep Earth Mix
1 bag deep earth mix
2/3 Tbsp coconut oil
½ C dates
Place all ingredients in a food processor until a dough like consistency is formed.
Form crust by pressing base in pan first then pressing in sides.
Even out the rim and place in freezer to harden while making filling
Blend the following in a high speed blender:
1 C Cashews
2 Tbsp Coconut Oil
3/4 C Nut Mylk (almond)
3 Tbsp Cacao powder
1 Tbsp Almond Butter
1/3 C Dates
3 Small Bananas
Blend together, adding an additional ¼ C nut mylk if needed.
Pour into crust
2-3 Tbsp Almond butter
Mix into batter, swirling around to spread it throughout evenly.
Place in freeze for 45 minutes, then skim top with:
Chocolate Sauce – mix coconut oil and cacao powder together
Freeze overnight or until fully set.
Thaw 10-15 minutes before serving