We got another wonderful Valentine’s inspired recipe for you!
Now, before we share, we have spent about 3 hours playing around in photoshop (finally got a photo editing program), but boy is it going to take us awhile to learn it. It is a lot take in. **and for some reason the pictures did not show up as nice shown here on blog compared to what they looked like in photoshop…not sure what happened there
Hope you enjoy
Pink Layered Ice Cream Cake (gluten-free, vegan, soy-free, raw, low sugar)
Layer 1 – Use your favorite raw brownie or cookie layer. We used our raw cookie sandwiches recipe or you could use this recipe. Make according to directions and take about 1 1/2- 2 cups of dough and press into a 6in pan.
Layer 2 – Banana Creme filling
- 2 bananas
- 1/2 cup coconut butter
- 1/4 cup non dairy milk of choice (we used coconut milk, so semi raw)
- 1 tsp vanilla
- 2 tbsp beet juice
- And sweetened with stevia or xylitol to taste
Place banana cream ingredients into blender and blend till smooth. Pour creme layer into 6 in pan over brownie dough. Set in freezer to set while you make top layer.
Layer 3 –
- 2 1/2 cups cashews, soaked
- 3 tbsp coconut oil
- 1 tbsp sunflower lecithin (optional) but really helps with texture
- 2 tsp xylitol or to taste (or stevia)
- 1 tsp beet juice (for a little color)
- 2 tsp vanilla
Place these ingredients into a blender and blend till smooth. Please note you will have a little extra depending how much you place on top. Set aside as the first two layers continue to set in freezer, give it about 3 hours or so. You want the second layer to be semi-hard before pouring 3rd layer on.
Once set pull cake from freezer and pour 3rd layer on top and set back in freezer to set for a few hours, or as long as you can wait.
Slice and enjoy!
Now off to enjoy the nice weather outside for a walk than back in the kitchen and on computer for the rest of the day.
We hope everyone has an amazing weekend, go out and do something fun
Till next time,