one green planet
one green planet

Holy mega chocolate-peanut butter. This is THE Ultimate Epic Healthy Cake (notice the official-looking capitalization there). I set out to make one cake to rule them all, and I think I succeeded. But you should be the judge. Make the recipe and tell me what you think. The crust of this is made of hemp seeds, flax seeds, cacao, and dates; and the filling is a blend of bananas, dates, cashews, coconut oil, and cacao. I swirled in some peanut butter and raw chocolate sauce as well, and also put them on top, along with some cacao nibs and hemp seeds. This is 100 percent pure raw food goodness right here. It doesn't get any better than this. So as always, you can indulge in this decadent dessert absolutely guilt-free. In fact, you can feel great about eating it because it contains TONS of good stuff for you. The benefits of eating hemp, flax, cacao, raw nuts, fruit, coconut oil, and dates are too many to count. This cake is basically a superfood nutrition house, in disguise as a sinfully delicious deep dish ice cream cake.

Deep Dish Chocolate Peanut Butter Ice Cream Cake [Raw, Vegan]

$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Serves

10-12

Ingredients You Need for Deep Dish Chocolate Peanut Butter Ice Cream Cake [Raw, Vegan]

For the Crust:
  • 1 cup dates
  • 1/2 cup hemp seeds
  • 1/3 cup whole flax seeds
  • 3 tablespoons cacao powder

For the Filling:

  • 3 frozen bananas
  • 1 cup dates
  • 2 cups cashews
  • 2 tablespoons coconut oil
  • 1 1/4 cups water or non-dairy milk, as needed
  • 1/4 cup cacao powder
  • 2 tablespoons nut butter

Optional:

  • Raw chocolate sauce
  • Fave nut butter

How to Prepare Deep Dish Chocolate Peanut Butter Ice Cream Cake [Raw, Vegan]

  1. To make the crust: pulse the hemp and flax seeds and cacao in your food processor until they become a rough flour, then add the dates and process until it all gets sticky. Press into the bottom and up the sides of a springform pan. Put in the fridge.
  2. To make the filling: blend all the ingredients until smooth, adding water or vegan milk as needed to make it creamy. Spread evenly into your crust, occasionally swirling in nut butter and chocolate sauce if you're using them. Put in the freezer overnight or until frozen solid, and let it thaw a little bit before serving so it's nice and creamy.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Report Recipe Issue

Please report any concerns about this recipe below!

Is there an issue with this recipe?

Nutritional Information

Total Calories: 4637 | Total Carbs: 555 g | Total Fat: 197 g | Total Protein: 100 g | Total Sodium: 603 g | Total Sugar: 378 g Calculation not including optional toppings.

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


Help keep One Green Planet free and independent! Together we can ensure our platform remains a hub for empowering ideas committed to fighting for a sustainable, healthy, and compassionate world. Please support us in keeping our mission strong.

About The Author

photourl

Emily von Euw

See My Recipes

Emily von Euw is the creator of the award-winning recipe blog, This Rawsome Vegan Life, and the best-selling author of four cookbooks: Rawsome Vegan Baking; 100 Best Juices, Smoothies and Healthy Snacks; The Rawsome Vegan Cookbook; and Rawsome Superfoods. Em’s passion in life comes from friendships, food, wilderness, mindfulness, art, and lots of dark chocolate. They have presented at expos and festivals across Canada and the US, and their work has been featured in publications around the world. Em lives in the lower mainland of British Columbia, Canada, on the traditional and unceded territories of the First Nations.

Comments

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Load More...