These individual peanut butter, chocolate, and banana ice cream cakes are completely raw, gluten free, vegan, and sugar free! Made with only a handful of all-natural ingredients, these summer treats are both delicious and guilt-free!
Ingredients
Crust
1 cup raw peanuts
1 cup pitted dates
1 heaping tbsp raw peanut butter
1-2 tbsp raw cacao powder
Ice Cream Filling
2 ripe bananas
4 bananas, sliced and frozen for 6-8 hours or overnight
Heaping ¼ cup raw peanut butter
Peanut Butter Chocolate Hot Fudge
1 tbsp coconut oil
2 tbsp raw peanut butter
2 tbsp cacao powder
Instructions
For crust, pulse together peanuts and dates in a food processor until combined. Add peanut butter and cacoa powder and process until a chunky dough forms. Add a little more peanut butter if the dough isn't coming together.
Divide evenly between three 4-inch springform pans and press to line bottom of pan with fingers or the back of a spoon until smooth and firm.
For filling, in a food processor, combine all ingredients and blend until homogenous. Pour the mixture evenly between the three pans and leave to set in the freezer for 2 hours to overnight.
To serve, prepare hot fudge topping. Melt coconut oil and peanut butter in the microwave at low heat until just combined. If you don't want to risk exceeding raw food temp, you can just combine the two ingredients, but microwaving tends to produce smoother results.
Stir in cacao powder, one tablespoon at a time.
Remove cakes from freezer and carefully remove from the springform pans. Top each cake with hot fudge and peanuts, if desired. Serve.
Recipe by Whisk & Shout at https://whiskandshout.com/peanut-butter-cup-banana-ice-cream-cakes-rawgfvegan/