Nicecream Cake
Ingredients
- for the base:
- 2 packs oreos
- 110g dried morello cherries
- 40g vegan butter, melted
- for the niccream:
- 4 frozen bananas
- 3 tbsp nut butter
- 3 tbsp agave syrup
- 3 tbsp cacao powder
- 120ml plant milk
- for the topping:
- 400g frozen cherries and blueberries
- a dash of water
Preparation
To make the base put the oreos, cherries and melted butter in a food processor and whizz up until you have fine crumbs
Press into the base of a lined, loose bottomed, 20cm cake tin
You can also use small circular moulds for smaller cakes in which case set them on a baking sheet on a tray
For the nicecream first chop the bananas
Add them to a blender along with the banana boost butter, agave syrup, cacao powder and plant milk
Blend until smooth
You may have to help your machine along by scraping down the sides from time to time
Once smooth spoon on top of the base and smooth the top
Transfer to the freezer and freeze until firm
For the topping place the cherries and blueberries into a small pan with a dash of water and cook on a medium heat until they are all defrosted and tender
Chill in the fridge until needed
Add the topping to the cake just before serving or serve on the side