Salted Caramel & Peanut Ice Cream Cake
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Cake
Cuisine: Raw, Vegan
Serves: 1 Cake
Ingredients
  • Base
  • ½ cup flax seeds, made into flour
  • ½ cup gluten-free rolled oats, made into flour
  • ⅓ cup peanuts, made into flour
  • 2 tbsp cacao powder
  • 3 tbsp peanut butter, homemade preferred
  • 1 heaping tbsp coconut oil
  • 7 soft dates
  • pinch salt
  • 4 tbsp coconut milk, from can refrigerated overnight and the solid cream from the top
  •  
  • Ice Cream
  • 1 cup coconut milk, from can refrigerated overnight and the solid cream from the top
  • 3 over-ripe bananas
  • 2 heaping tbsp peanut butter, homemade preferred
  •  
  • Salted Caramel
  • 1 cup coconut milk, from can refrigerated overnight and the solid cream from the top
  • 3 tbsp peanut butter, homemade preferred
  • 3- 4 soft dates
  • pinch salt
Instructions
  1. Base - Place all ingredients into a food processor and process until well combined. Half the mixture, and keep it for the top. You will need 6" round cake tin with removable base. Evenly press the base into your cake tin (oil, or line a parchment paper for easier removal). Set in a refrigerator.
  2. Ice Cream - blend all ingredients together in a high powered blender by using the tamper until reaches a smooth ice cream looking. Pour the cream over the base. Sprinkle with the remaining crust “crumbs” for garnish. Dash with ground peanuts and decorate with peanuts.
  3. Caramel - blend all ingredients together in a high powered blender until it reaches a smooth, creamy looking. Serve & Enjoy!
Recipe by Deviliciously Raw at https://deviliciouslyraw.com/2017/01/05/salted-caramel-peanut-ice-cream-cake/