Chocolate Peanut Butter Ice Cream Cake

In my family, we have a word for healthy dishes that taste so good you’d think you were eating something bad for you! We call them ‘EVIL’. This pie is wonderfully evil.

Warning: it’s rich – just a small slice will satisfy your sweet tooth.

Ingredients:

Crust

1/2 cup hulled hemp seeds
1/3 cup whole flax seeds
3 tablespoons cacao powder
1 cup dates (use sticky ones like Medjool)

Filling

3 frozen bananas (peel and roughly chop before freezing)
1 cup dates
2 cups cashews
1 1/4 cups hemp or other plant milk, as needed
1/4 cup cacao powder
2 tbsp peanut butter (or other nut butter of choice)

Sauce

3/4 cup water
1/2 cup dates
1/4 cup cacao powder
1 tbsp tahini
extra nut butter

Method:

Crust

Pulse the hemp seeds/walnuts and flax seeds and cacao in your food processor until roughly ground, then add the dates and process until mixture forms a sticky ball.

Press into the bottom and up the sides of a springform pan or cake tin lined with baking paper. Put in the fridge while preparing filling.

Filling

Blend all the ingredients until smooth and creamy. Spread evenly into your crust, swirling in extra nut butter and chocolate sauce with a palette knife. Use any remaining sauce to decorate the top of the cake.

Sauce

Simmer water and dates for 10 minutes. Blend with cacao and tahini until very smooth and creamy. Add extra water if mixture starts to set before you’ve swirled it through the filling.

Freeze finished cake for several hours, or until solid. Allow to thaw for 10 minutes before serving.