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This raw chocolate caramel ice cream cake is a cake for all occasions. Starting with a chocolate, date and nut crust, it's covered with a layer of banana coconut ice cream, topped with almond butter caramel, and finally … dark chocolate drizzle! Not only is this ice cream cake raw, it's gluten-free and grain-free, too! Plus, it's delicious.

Raw Chocolate Caramel Ice Cream Cake [Vegan, Gluten-Free]

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For the Crust:

  • 2 cups raw walnuts
  • 1 1/2 cups dates, pitted
  • 1 cup buckwheat flour
  • 3 tablespoons raw cacao powder
  • 1 1/2 tablespoons coconut oil
  • 2 teaspoons vanilla extract
  • A dash of salt

For the Banana Ice Cream Filling:

  • 6 very ripe bananas
  • 1 13.66-ounce can full-fat coconut milk
  • 2 tablespoons coconut butter
  • 1/3 cup organic maple syrup
  • 2 tablespoons mesquite powder

For the Caramel Layer:

  • 1 very ripe banana
  • 2 cups dates, pitted
  • 3/4 raw almond butter
  • 1 tablespoon lucuma powder
  • A dash of salt
  • Water, as needed

For the Chocolate Drizzle:

  • 1 cup raw cacao powder
  • 1 cup melted raw cacao butter
  • 1/3 cup preferred liquid sweetener


To Make the Crust:

  1. Soak dates for a minimum of 15 minutes and remove pits.
  2. Place walnuts in a food processor and process until almost a flour forms, but still chunky. Remove and set aside in a bowl.
  3. Process dates in the food processor until combined.
  4. Add walnuts, buckwheat flour, and cacao powder and process until combined.
  5. Add the remaining ingredients and process until a dough forms.
  6. Line the bottom of an 8-inch springform pan with parchment paper.
  7. Press dough into the bottom of the springform pan and place in freezer to set.

To Make the Banana Ice Cream Filling:

  1. Place all ingredients into a high-speed blender and blend until smooth.
  2. Remove springform pan from freezer and pour banana filling into the pan evenly.
  3. Place pan back into the freezer for a minimum of 1/2 hour to set (If you want the caramel layer to set on top evenly).

To Make the Caramel Layer:

  1. Soak dates for a minimum of 15 minutes and remove pits.
  2. Place all ingredients into a high-speed blender and blend until smooth.
  3. Add water as needed while blending.
  4. Remove springform pan from freezer and pour caramel layer on top, spreading evenly with an offset spatula.
  5. Place cake into the freezer and let set for a minimum of 4 hours or overnight.

To Make the Chocolate Drizzle:

  1. Melt the cacao butter double boiler method on the stove with the lowest heat setting.
  2. Mix the raw cacao powder and sweetener in a bowl, whisking until smooth
  3. Pour the melted cacao butter into the mixture whisking continuously until smooth.
  4. Remove cake from freezer and drizzle chocolate sauce over the top with a spoon.


For easier assembly, make the crust the night before. Soak all dates required for this recipe at once before making the banana cream filling. You can omit the Mesquite powder in the banana ice cream layer if not on hand. Remove from freezer 15 minutes before serving.

Nutritional Information

Total Calories: 9639 | Total Carbs: 1027 g | Total Fat: 600 g | Total Protein: 190 g | Total Sodium: 1335 g | Total Sugar: 633 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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