Raw Chocolate Peanut Butter Ice Cream Cake

This is a wonderfully rich and satisfying cake. You would never believe there are avocados in it, so please don’t shy away from it! They make the cake creamy and buttery and healthy too! If you haven’t tried a raw cake before, maybe this is the one to start with.

The cake consists of a nutty base, a chocolaty filling and a liquid raw chocolate topping. The sides are decorated with chocolate peanut butter cups, the top with nuts, dried banana slices, chocolate nibs and dried roses for a splash of colour. It's put in the freezer for a couple of hours, that's what makes it an ice cream cake.

20 cm/8in Spring form

Baking Paper

Food Processor

Blender

Base

• 1 cup almonds
• 1cup walnuts
• 1 cup pitted soft dates
• 1T cocoa
• 2t vanilla extract
• a pinch of sea salt

Filling

• 3 Bananas
• 2 Avocados
• 1 cup pitted soft dates
• 2 t coconut oil
• ¼ cup cocoa powder
• 2T Peanut butter
• ¼ cup water

Topping/Liquid raw chocolate

• ½ cup cocoa powder
• ½ cup melted coconut oil
• 1t vanilla extract
• 1/3 cup agave syrup

Decoration

• Liquid raw chocolate (remains from the topping)
• 2T Peanut butter
• 2 Paper cup cake cases
• Chocolate nibs
• Dried banana slices
• Almonds
• Walnuts
• Dried roses

Combine the walnuts and almonds in a food processor and pulse until the mixture is coarsely ground. Add the vanilla essence and salt and pulse a few more times until combined. Add the dates, a couple at a time, pulsing in between until the mixture comes together. It will be sticky.

Line your spring form with baking paper and pack the base down tightly. Leave in the fridge while you prepare the filling.

Blend all the ingredients for the filling in the blender until smooth adding a little water to get a creamy consistency. Spread onto the base in the spring form and return to the fridge.

The topping is a liquid raw chocolate and here is how to make it:

Melt the coconut oil in a pan and add all the other ingredients. Stir until you have a nice smooth chocolate.

Pour the chocolate over the other two layers, swirling some of it into the filling, if you like. Leave some liquid to make the chocolate cups in the next step.

Put the cake in the freezer overnight or for at least 4 hours until solid.

Brush the insides of the cup cake cases with the liquid chocolate, until the bottom and sides are coated with it. If the liquid is too runny (like mine on the photo), leave it in the fridge for a little while and try again.

Put the coated cases in the fridge for 20 minutes until hardened. Fill them with 1 t peanut butter and pour the remaining chocolate on top. Put them back into the fridge.

Take the frozen cake out of the freezer, remove the tin and the baking paper from the cake. Now decorate the sides with the cup cakes, chop them up and stick them onto the cake. Then sprinkle nuts, dried bananas and chocolate nibs on top.

By the time you finished decorating, the cake will probably have thawed a little and should be ready to serve.
Enjoy!