The truth is in the name of this recipe, the ultimate package deal of desserts. Ice cream + pie... Choc + Banana, just prepare your taste buds to be blown away!
Desserts
uncategorized
Choc Banana Ice Cream Pie
By Jade O'donahoo, Eat This My Friend
For the base
- 1 cup raw almonds
- 1 cup pitted medjool dates
- 1 cup Loving Earth Buckinis - Chocolate Clusters
For the filling
- 2 cups raw cashews
- 1 cup dates
- 3 bananas
- 2 tbsp Loving Earth coconut oil
- ¼ cup Loving Earth cacao powder
- 1 cup unsweetened almond milk
- Loving Earth activated hazelnut chocolate butter
- ½ cup Loving Earth Buckinis - Chocolate Clusters
- Step 1Grease a small round cake tin and line with baking paper.
- Step 2Make the crust by pulsing the almonds in a heavy duty food processor until they resemble coarse crumbs.
- Step 3Add the buckinis and pulse again briefly. Add the dates one at a time a pulse between each addition. You should have a nice mixture that sticks together when you press it with your hands. Add another date or two if it is a bit dry.
- Step 4Transfer the crust mixture into the cake pan and use your fingers to press it on the bottom and up the sides of the cake tin. Place in the freezer while you make your filling.
- Step 5Place the cashews into the food processor (no need to wash it out) and pulse it is really finely ground. Add the dates one at a time, then the bananas, coconut oil and cacao powder. Blend until they are all combined.
- Step 6Add the almond milk slowly and blend until mixture is smooth.
- Step 7Spread the mixture onto the crust, swirling spoonfuls of hazelnut chocolate butter as you go.
- Step 8Place in the freezer to set overnight. When ready to serve, remove from freezer and leave to thaw a bit. Garnish with chocolate buckini clusters.
