Dessert

Raw Vegan Ice Cream Cake is for Dessert.

Raw Vegan Ice Cream Cake takes 10 minutes to prepare.

Raw Vegan Ice Cream Cake takes 240 minutes to cook.

Raw Vegan Ice Cream Cake makes 9 servings.

The ingredients for Raw Vegan Ice Cream Cake are:

Ingredients

For the crust

3/4 cup rolled oats
6 dates, pitted and chopped
Dash of salt
1 Tbsp. coconut oil

For the filling

3 frozen bananas
3 fresh bananas
Optional: a few scoops of your favorite protein powder
2 Tbsp. cacao (or cocoa) powder

Optional chocolate topping

2 Tbsp. coconut oil, melted
1 Tbsp. cacao (or cocoa) powder
2 tsp. agave

Here is how you make Raw Vegan Ice Cream Cake:

Serves 6DirectionsLine a 6-inch round glass storage dish with plastic wrap. I use a 3-inch deep Pyrex container but you can also use a springform pan.Prepare crust by pulsing oats in blender until powered. Add dates, coconut oil and salt and blend until crumbly, sticky dough is made. Use your fingers to spread and press dough evenly onto the bottom of the dish.Blend fresh and frozen bananas together until smooth. If using a low power blender you made need to add a tablespoon or two of nondairy milk to get things going.Pour 3/4 of banana mixture over crust layer in dish.Blend remaining bananas mixture with cacao powder. Pour over plain banana layer.Cover and place in freezer until completely frozen (4-6 hours).Let cake defrost for 5 minutes, then gently pull plastic up to pop cake out of glass dish.If using chocolate topping, stir all ingredients together then drizzle over cake.Before serving, let cake defrost for 10 minutes. Serving Size: Makes 6-9 servingsNumber of Servings: 9Recipe submitted by SparkPeople user ALLYSSEA.

The nutritional information for Raw Vegan Ice Cream Cake is:

• Servings Per Recipe: 9
• Amount Per Serving
• Calories: 197.0

• Total Fat: 5.7 g
• Cholesterol: 0.0 mg
• Sodium: 1.6 mg
• Total Carbs: 39.0 g
• Dietary Fiber: 4.4 g
• Protein: 2.3 g