Oreo Base Nicecream Cake with Raspberry and Chocolate
Ingredients
Base
- 2 packs Oreos
- 125g Taste the Difference Morello Cherries
- 2 tbsp coconut oil
Chocolate nicecream
- 5 frozen bananas
- 180ml soya milk
- 40g cocoa powder
- 2.5 tsp vanilla bean paste
- 50ml maple syrup
Raspberry nicecream
- 4 frozen bananas
- 250g frozen raspberries
- 180ml soya milk
- 60ml maple syrup
Preparation
Melt the coconut oil and whizz everything up together in a food processor until finely ground. Press into the base of a lined cake tin - use two if making a tiered cake.
Chop the bananas and blend with the other ingredients until smooth for the chocolate nicecream, then spoon into the tin and smooth the top.
Blend the ingredients until smooth for the raspberry nicecream, then spoon on top of the chocolate layer and smooth the top.
Decorate with cookie dough balls and drizzle the edge with melted chocolate.
