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Raw Berry Ice Cream Cake with Chocolate Eggs, Pistachios and Cinnamon

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Here is my Easter gift to you! I actually had no idea what I was going to make until I began getting out ingredients yesterday morning and even as I was making it, I still didn't have a clear idea what it was going to end up being. But look how it turned out! It's just a sign of how easy raw food recipes are. Yeah, man. Yeah.

I'll give it to ya straight: this recipe is an ice cream cake made of bananas and cashews with different layers of strawberry and blueberry. On top is a nest of cinnamon sticks surrounding coconut cream eggs. The "eggs" are simply dates filled with coconut oil, covered in raw chocolate. I also sprinkled on some chopped pistachios for colour and edged the cake with more cinnamon sticks.

Raw Berry Ice Cream Cake with Chocolate Eggs, Pistachios and Cinnamon

This Recipe is :

Raw Vegan Vegan

Ingredients

Vanilla ice cream cake layer

  • 1 banana
  • 2/3 cup cashews
  • 1/3 cup dates
  • 1 tablespoon liquid coconut oil
  • 1/3 cup water
  • 1/2 teaspoon vanilla

Strawberry layer

  • 1 banana
  • 2/3 cup cashews
  • 1/3 cup dates
  • 1 tablespoon liquid coconut oil
  • 1/3 cup water
  • 1/4 strawberries

Blueberry layer

  • 1 banana
  • 2/3 cup cashews
  • 1/3 cup dates
  • 1 tablespoon liquid coconut oil
  • 1/3 cup water
  • 1/4 blueberries

Chocolate cream eggs

  • 3 dates
  • 1 teaspoon coconut oil (optional)
  • Raw chocolate, in liquid form

Garnishes

  • Cinnamon sticks
  • 1/4 cup chopped pistachios

Preparation

  1. To make the ice cream cake layers: blend the ingredients from each list separately and until smooth, adding as little water as possible. Then spread each layer into a spring form on top of one another, gently stirring together some parts of the layers with a spoon. This will give it a swirl effect. Put in the freezer for a few hours until it’s set.
  2. To make the “eggs”: take the pits out of the dates carefully, not pulling them apart completely. Fill each one with a tiny bit of coconut oil, if using, then cover in liquid chocolate and put in the fridge or freezer until hardened.
  3. Assembly: take the cake out of the spring form pan. Place a few tiny cinnamon stick in circle like a nest, and put the chocolate eggs in the middle. Sprinkle the chopped pistachios around the egg nest and line the sides of the cake with cinnamon sticks. Enjoy! Store in the freezer if you don’t eat it all right away.

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AUTHOR & RECIPE DETAILS


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Hey! I'm Emily. On my blog – This Rawsome Vegan Life – I share my own recipes, photos and experiences living plant-based. I believe food is love, love is happiness, and happiness depends on health. I am proud to be vegan; each day is a new adventure and I always feel wonderful about how I’m affecting the planet. EAT PLANTS. LIVE LONG. BE HAPPY.


 

 

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