Easy Vegan Gluten-Free Nicecream Cake
Ingredients
Crust
- 1 cup medjool dates (pitted before measuring)
- 1 1/2 cups raw walnuts
- 1 pints sea salt
Filling
- 3 pints Banana Nicecream
- 1 tsp vanilla extract
- 1 Tbsp citrus zest (we used orange)
- 1/4 cup lemon juice
For serving
- Frozen berries
- Orange zest
- Shredded coconut
Preparation
Prepare a cheesecake pan by lining with parchment paper. Set aside.
Prepare crust by adding dates to a food processor and blending until small bits remain and it forms into a ball. Remove and set aside.
To the food processor, add walnuts and salt and process into a meal. Then add dates back in and blend until a loose dough forms - it should stick together when you squeeze a bit between your fingers.
Add crust to pan and press with fingers to distribute. To pack it down, use a small glass wrapped in parchment paper and really press it down, allowing the crust to come up the sides. Set in freezer to firm up.
Add all filling ingredients to a blender and mix until very smooth. Taste and adjust flavor as needed, adding lemon or orange zest for citrus flavor.
Add filling to the chilled crust and tap a few times to release any air bubbles. Then loosely cover with plastic wrap or wax paper and freeze until firm - about 6 hours or overnight. Before slicing and serving, let thaw slightly for about 20-30 minutes.
Serve as is or top with a touch of coconut whipped cream and/or citrus zest and fresh berries!
