Triple Layered Jungle Peanut Butter + Butterscotch Ice Cream Cake
This is one of the best raw vegan, superfood infused desserts I’ve ever made! It’s dense in nutrition yet it doesn’t feel heavy in the body. I made it for a friends birthday party celebration a few days ago, posted it to Instagram (of course), and the emails started to flood in begging for the recipe! And so, here it is my friends.
I really wanted to come up with several brand new epic recipes to share at my upcoming Raw Desserts, Summer Superfood Drinks & Edible Art Creations Workshop that I’m hosting on Saturday October 5. This delicious cake turned out so amazingly good I’ll make another fun variation of it at the class!
For the CRUST
1 cup medjool dates, pitted
1/2 cup organic raw hemp seeds
1/3 cup mix of ground flax and/or whole flax seeds (you can use both, or 1 alone)
3 tablespoons raw cacao powder
1 teaspoon vanilla bean powder
1 teaspoon lucuma powder
1 teaspoon LEVITY (red asparagus root extract powder; this is what gives the butterscotch flavor!)
pinch of high quality sea salt
For the FILLING
3-4 frozen ripe bananas
1/4 – 1/2 cup medjool dates, pitted
1/2 – 1 cup raw cashews
3/4 cup freshly harvested spring water OR dairy-free nut/seed mylk
1/4 cup raw cacao powder
2 tablespoons wild jungle peanut butter (the raw version of regular peanut butter)
1 teaspoon Maca Bliss (black maca root extract; this lends an even creamier texture)
- Chocolate Gold: a sweet chocolate love sauce; (to swirl in the ice cream, or on top for decoration)
- goji berries / dried mulberries / raisins
- wild jungle peanut butter (to swirl in the ice cream, or on top for decoration)
- coconut shreds
- fresh bee pollen
- raw cacao nibs
MAKE IT HAPPEN
For the crust: place the hemp seeds, ground flax and/or flax seeds, and cacao powder in your food processor and process until the mixture turns into a rough flour. Add the dates and process again until things bind together and it gets sticky. Press this crust into your chosen pan (I used a small 4 X 4 sized one which was perfect) and pop in the fridge to chill.
For the filling: Blend all the ingredients together in a Vita-Mix until smooth, and add more water or dairy-free mylk as need be to make it creamy (3/4 cup seemed right on though). Pour into your brownie-like cake crust and pop in the freezer to freeze for several hours or overnight (until frozen solid). Once it’s all together in your pan, I let mine freeze for 5-10 minutes or so while I gathered up my chosen toppings to decorate. I pulled it out of the freezer, had some fun and decorated it (food is art!), and with resistance put it back in the freezer to freeze for good. There is nearly enough leftover filling to make a 2nd small cake (or just cut the recipe in half).
NOTE! I tried to get this recipe to have as little dates (sugar) and nuts as possible, while still creating the ultimate dessert. I feel it doesn’t need anymore of either, but you may! The cashews hold the ice cream together so you don’t necessarily want to skip them entirely. You can always add more cashews & less bananas if that’s your preference. I wanted it to be light, so kept the nuts as low as I could while keeping it cheesecake-style creamy. It’s damn good!
SIDE TIP: For the 1st cake I made – my trial run – I did not put the crust up on the sides of the pan, though I did for the cake I served. If you’re bringing it to a friends (hour or less drive), press the crust into the sides so it holds together well and doesn’t melt!
After searching online for some raw ice cream cakes, I found one that inspired me to create the above version (and others!). I love being inspired by other peoples yummy, decadent & healthy creations. If this recipe inspires you, please SHARE IT and make it for your loved ones.
If you like this ice cream cake, you’ll fall in love with the recipes in my CHOCOLATE SUPERFOOD DESSERTS EBOOK. It’s a compilation of my very best recipes ever, just like this one – the ones people continuously go gaga for!