
Chocolate Banana Nice Cream Cake Makes one cake of approximately 10 slices Cane Sugar Free Dairy Free Vegan Vegetarian This decadent yet healthy cake from Monique at Nourish Everyday is sensational! An indulgent ice cream cake with a healthier, dairy free twist; cashews, banana and PureHarvest Coco Quench form the “nice cream” base here. For the top layer, Coco2 is blended through for a luxe chocolaty finish. Make this in a loaf tin for easy peasy slicing! Made with Coco Quench Original Coconut Coco² Hazelnut Organic Rice Syrup Brown Rice Ingredients Base layer 100 g medjool dates (approx. 6-7 dates) 95 g (½ cup) buckwheat groats 100 g (1 cup) walnuts 21 g (3 tbsp) coconut flour 40 ml (2 tbsp) coconut oil, melted 40 ml (2 tbsp) water Top Layers 185 g (1 and ½ cups) cashews, raw 2 overripe bananas (approximately 180 grams) 120 ml (6 tbsp) coconut oil, melted 80 ml Pureharvest Coco Quench 40 ml Pureharvest Organic Rice Syrup 2 tsp vanilla extract 1 tsp cinnamon 5 tbsp Pureharvest Coco² Optional Handful of Cacao nibs, to decorate the top Instructions Start the cake by soaking the cashews for the top layer. Place cashews in a bowl, cover with water and soak for 3 hours. Continue with the cake in the meantime. Prepare your cake tin. Take a loaf tin or a small cake tin and line the base and sides with baking paper. (The cake pictured was made in a 1.5L capacity loaf tin). Make the base. Place dates, buckwheat groats and walnuts in a food processor. Blend until the mixture starts coming together and is rough and crumbly. Add coconut oil, water and coconut flour and process again to form a sticky “dough” (bits of buckwheat and walnuts will still be visible, that’s fine). Press the base evenly into the bottom of the lined cake tin, then pop it in the fridge to firm. Make the top layers once cashews are ready. Clean out the food processor and then pop in the soaked cashews (first drain and get rid of the soaking water), bananas, coconut oil, Coco Quench, rice malt syrup, vanilla extract and cinnamon. Blend until smooth. Grab the cake tin out of the fridge. Scoop out approximately 1 and ½ cups of the cashew mixture and spread it on top of the base layer. Place in the freezer for 1-2 hours. Add the Coco2 spread to the remaining mixture in the food processor. Blend again to incorporate. Once the middle layer has hardened a little, gently spread the final chocolate layer over the top, and sprinkle over cacao nibs if desired. Return to the freezer to set until completely firm. To serve, remove from freezer and thaw for 5 minutes. Cut with a large knife dipped in hot water for easy slicing. Keep the cake stored in the freezer. Share this recipe Print recipe

Chocolate Banana Nice Cream Cake

Makes one cake of approximately 10 slices

This decadent yet healthy cake from Monique at Nourish Everyday is sensational! An indulgent ice cream cake with a healthier, dairy free twist; cashews, banana and PureHarvest Coco Quench form the “nice cream” base here. For the top layer, Coco2 is blended through for a luxe chocolaty finish. Make this in a loaf tin for easy peasy slicing!

Made with: Coco Quench

Original Coconut

Coco²

Hazelnut

Organic Rice Syrup

Brown Rice

Ingredients

Base layer

100 g medjool dates (approx. 6-7 dates)
95 g (½ cup) buckwheat groats
100 g (1 cup) walnuts
21 g (3 tbsp) coconut flour
40 ml (2 tbsp) coconut oil, melted
40 ml (2 tbsp) water

Top Layers

185 g (1 and ½ cups) cashews, raw
2 overripe bananas (approximately 180 grams)
120 ml (6 tbsp) coconut oil, melted
80 ml Pureharvest Coco Quench
40 ml Pureharvest Organic Rice Syrup
2 tsp vanilla extract
1 tsp cinnamon
5 tbsp Pureharvest Coco²

Optional

Handful of Cacao nibs, to decorate the top

Instructions

Start the cake by soaking the cashews for the top layer. Place cashews in a bowl, cover with
water and soak for 3 hours. Continue with the cake in the meantime.

Prepare your cake tin. Take a loaf tin or a small cake tin and line the base and sides with
baking paper. (The cake pictured was made in a 1.5L capacity loaf tin).

Make the base. Place dates, buckwheat groats and walnuts in a food processor. Blend until
the mixture starts coming together and is rough and crumbly. Add coconut oil, water and
coconut flour and process again to form a sticky “dough” (bits of buckwheat and walnuts will
still be visible, that’s fine). Press the base evenly into the bottom of the lined cake tin, then
pop it in the fridge to firm.

Make the top layers once cashews are ready. Clean out the food processor and then pop in
the soaked cashews (first drain and get rid of the soaking water), bananas, coconut oil, Coco
Quench, rice malt syrup, vanilla extract and cinnamon. Blend until smooth.

Grab the cake tin out of the fridge. Scoop out approximately 1 and ½ cups of the cashew
mixture and spread it on top of the base layer. Place in the freezer for 1-2 hours.

Add the Coco2 spread to the remaining mixture in the food processor. Blend again to
incorporate. Once the middle layer has hardened a little, gently spread the final chocolate
layer over the top, and sprinkle over cacao nibs if desired. Return to the freezer to set until
completely firm.

To serve, remove from freezer and thaw for 5 minutes. Cut with a large knife dipped in hot
water for easy slicing. Keep the cake stored in the freezer.

Share this recipe

Print recipe