Welcome Green Monsters! We're your online guide to making conscious choices that help people, animals and the planet.
Download food monster: the biggest, baddest, yummiest vegan food app!
Buy the #EatForThePlanet book
single

SUBSCRIBE TO OUR Newsletter

Food Monster - Recipes

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

LIKE OGP ON FACEBOOK :
If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions!

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.

EXPLORE MORE RECIPES WITH THESE INGREDIENTS:


 

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.


 

 

Want to read more posts like this? Sign up for our newsletter below!​

Browse through recent recipes below:

Crispy Sweet Potato Sandwiches [Vegan]

Crispy Chicken Sandwich

Chickpea Chorizo Tacos [Vegan]

Chickpea Chorizo Tacos

Thank You Very Matcha Ice Cream [Vegan, Grain-Free]

Whole Mung Bean Curry [Vegan, Gluten-Free]

Mung Bean Stew

Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site. Click here for more information.

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

Click to add comment
mntryjoseph
4 Days ago

This recipe can only be considered raw, if cold pressed Virgin Coconut Oil is used!

💥 Note: Virgin Coconut Oil: Whether it is raw or not depends on the production methods, if virgin coconut oil produced by expeller pressing, centrifuged or made from coconut milk by fermentation at high temperatures it cannot be regarded as raw and not suitable for raw diets. Only cold pressed (under 40⁰C / 104⁰F) virgin coconut oil can be classified as raw.
http://www.tiana-coconut.com/healthy-diet/raw-food-diets/


Reply
Wendy Meekins
4 Days 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


Subscribe to our Newsletter




Follow us on


Do Not Show This Again

×

Submit to OneGreenPlanet


Terms & Conditions ×
  GET FOOD MONSTER APPX