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Raw Hot Fudge Peanut Butter Cup Ice Cream Cakes [Vegan]

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These individual peanut butter cup ice cream cakes are completely raw, gluten-free, sugar-free! Made with only a handful of all-natural ingredients, these summer treats are both delicious and guilt-free. Creamy peanut butter banana ice cream sits on a grain-free chocolate crust and it's all topped with a rich peanut butter hot fudge. These cakes are so good, you won't want to share — good thing it's single-serve.

Raw Hot Fudge Peanut Butter Cup Ice Cream Cakes [Vegan]

Calories

913

Serves

3

Ingredients

For the Crust:

  • 1 cup raw peanuts
  • 1 cup pitted dates
  • Heaping 1 tablespoon raw peanut butter
  • 1-2 tablespoons raw cacao powder

For the Ice Cream Filling:

  • 2 ripe bananas
  • 4 bananas, sliced and frozen for 6-8 hours, or overnight
  • Heaping 1/4 cup raw peanut butter

Peanut Butter Chocolate Hot Fudge:

  • 1 tablespoon coconut oil
  • 2 tablespoons raw peanut butter
  • 2 tablespoons cacao powder

Preparation

To Make the Crust:

  1. Pulse together peanuts and dates in a food processor until combined. Add peanut butter and cacao powder and process until a chunky dough forms. Add a little more peanut butter if the dough isn’t coming together.
  2. 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.

To Make the Filling:

  1. Combine all ingredients in a food processor 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 Make the Hot Fudge Topping and Serve:

  1. 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 temperatures, you can just combine the two ingredients, but microwaving tends to produce smoother results.
  2. Stir in cacao powder, one tablespoon at a time.
  3. Remove cakes from freezer and carefully remove from the springform pans. Top each cake with hot fudge and peanuts, if desired. Serve.

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AUTHOR & RECIPE DETAILS


photo

Mediterranean-inspired dinners and decadent desserts. Medha Swaminathan, blogger at Whisk & Shout, is an environmentally conscious vegan and a lover of any and all good food! Medha aims to prove how delicious healthy food can be and to reduce her impact on the environment. Outside of the kitchen, Medha is a dancer, fitness freak, and full-time college student.


 

 

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34 comments on “Raw Hot Fudge Peanut Butter Cup Ice Cream Cakes [Vegan]”

Click to add comment
Wendy Meekins
2 Months Ago

Is it really 913 calories per serving?


Reply
Marie Magick Balat
2 Years Ago

Adrien !!


Reply
Adrien Volkmann
15 Jun 2016

Trop gras :p <3

Marie Magick Balat
15 Jun 2016

RAB!

Adrien Volkmann
15 Jun 2016

Trop gras :p <3

Marie Magick Balat
15 Jun 2016

RAB!

Marie Magick Balat
2 Years Ago

Adrien !!


Reply
Rebekkah Connors
2 Years Ago

Arielle Kavanagh Du Ressac I just dribbled a little bit on myself


Reply
Arielle Kavanagh Du Ressac
15 Jun 2016

oh fuck oh man ohhhh

Rebekkah Connors
15 Jun 2016

Holiday baking project?

Skyler Christensen
2 Years Ago

Rain Christensen


Reply
Nadine Engel
2 Years Ago

Ina INa Bolmer ich glaub das möchte ich


Reply
Nadine Engel
2 Years Ago

Ina INa Bolmer ich glaub das möchte ich


Reply
Nicole Marie
2 Years Ago

Lindsay McKeown


Reply
Lindsay McKeown
14 Jun 2016

Looks amazing !

Lindsay McKeown
14 Jun 2016

Looks amazing !

Nicole Marie
2 Years Ago

Lindsay McKeown


Reply
Dominika Grzegdala
2 Years Ago

Maja i Dedal


Reply


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