Raspberry Chocolate Nice Cream Cake
Ingredients
Base
- 1 1/2 packs Oreos
- 30g coconut oil
- 100g dates
Raspberry layer
- 350g frozen bananas (about 3 bananas)
- 120ml plant milk
- 30g freeze dried raspberries
- 2 tbsp maple syrup
Chocolate layer
- 350g frozen bananas
- 120ml plant milk
- 2 tbsp cocoa powder
- 2 tbsp maple syrup
Preparation
Melt the coconut oil.
In a food processor, whizz together the Oreos, dates, and coconut oil until you have a fairly fine crumb.
Press the mixture into the base of a lined, loose-bottomed cake tin and use the bottom of a glass to press it down.
For the raspberry layer, chop the bananas and place them in a blender with the milk, maple syrup, and raspberries, then blend until smooth.
Spoon the raspberry mixture over the base, smooth the top, and place in the freezer.
For the chocolate layer, blend the bananas, milk, cocoa powder, and maple syrup until smooth.
Spoon the chocolate mixture over the raspberry layer, smooth the top, and return to the freezer until fully frozen.
Once frozen, remove from the tin and wait about 15 minutes before slicing.
If not eating all at once, slice the cake and store individual slices in a sealed container in the freezer.
Tips
You can use fresh raspberries instead of freeze-dried for the raspberry layer, but freeze-dried will give a more intense flavor.
Keep slices in the freezer for easy serving at any time.
