Brownie Nicecream Cake
Ingredients
- Chocolate & Banana Nicecream Layers:⠀
- 3 pints Banana Nicecream⠀
- 2 tbsp cocoa powder⠀
- Brownie Base:⠀
- 1 cup pitted dates⠀
- 1/4 cup raw almonds⠀
- 2 tbsp cocoa powder⠀
- 1 tbsp coconut oil⠀
- 2 tbsp dairy-free dark chocolate chips⠀
- Chocolate Glaze:⠀
- 1/2 cup dairy-free dark chocolate chips⠀
- 1/2 cup almond milk⠀
- Toppings:⠀
- 2 tbsp dairy-free chocolate shavings⠀
- 2 tbsp crushed almonds⠀
- 2 tbsp coconut flakes⠀
Preparation
Add 2 pints of Banana Nicecream to blender and add in cocoa powder. Blend until smooth. Line a 12-inch loaf pan with parchment paper, and pour in the chocolate layer. Freeze for at least 30 minutes.⠀
Scoop remaining pint of Banana Nicecream on top of the hardened chocolate. Freeze until hardened (about 2 hours).⠀
Prepare the raw brownie base. Add the pitted dates, raw almonds, cocoa powder, coconut oil, and chocolate chips to food processor. Blend until you get a fine meal. ⠀
Remove the yule log from the freezer and add the brownie mixture on top. Freeze for another 30 minutes.⠀
To make the chocolate glaze, heat the almond milk over medium heat. As soon as it reaches a boil, remove from heat and pour over the chocolate chips in a bowl. Ket sit 1 - 2 minutes and whisk well until combined.⠀
Remove Yule log from pan (brownie side down) and pour the chocolate glaze on top of the log. Be aware the chocolate glaze will firm up very quickly since the yule log is cold.⠀
Top with chocolate shavings, almonds, and coconut flakes. Serve immediately or freeze. Let sit out 10 minutes prior to serving