Chocolate, vanilla, peppermint & banana layered ice cream cake

Crust:

• 1 cup raw flour (I used buckwheat)
• 1 cup dates or prunes

Chocolate layer:

• 3 bananas
• 1/4 cup cacao
• 1/2 teaspoon salt
• 1 teaspoon vanilla
• 1 teaspoon cinnamon
• 1/4-1/2 teaspoon cayenne, to taste
• 1 tablespoon agave/maple syrup/raw honey
• water, if needed

Vanilla layer:

• 1 1/2 cups cashews
• 3 tablespoons agave/maple syrup/raw honey
• seeds from one vanilla bean
• 1/3 cup water, use as little as you need
• juice of one lemon

Beet layer:

• 1/2 cup fresh beet juice
• 2 bananas
• 1/2 cup pine nuts
• 1-2 tablespoons agave/maple syrup/raw honey
• 2 tablespoons melted coconut oil

Mint layer:

• 2 cup fresh mint leaves
• 1/2 avocado
• 1/4 cup agave/maple syrup/raw honey
• 1/2 teaspoon salt
• juice of one lemon
• 1/4 cup nut milk, use as little as needed
• 2 bananas

Coconut Maple Drizzle:

• 1 tablespoon melted coconut oil
• 1 tablespoon maple syrup

Preparation:

To make the crust: process the dates or prunes and flour until it all sticks together somewhat. Press into the bottom of a lined spring form pan and set aside.