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Here's another awesome dessert recipe! This Vegan Mint Chocolate Ice Cream Cake is so good you won't want to share. But if you do share you can feel good sharing something healthy and delicious. Click the image below to watch our video demonstration showing you how to make this.

 

Here's the recipe:

Crust:

  • 1 cup dates, soaked at least 30 minutes
  • 1/2 cup almonds
  • 1/4 cup walnuts
  • 1/4 cup cacao powder

Process nuts until crumbly. Add in dates & cacao powder. Process until a dough forms. Put in bottom of 8x8 glass pan.

Mint Buttercream Filling:

  • 1 cup soaked cashews (at least 2 hours)
  • 1 cup coconut milk
  • 1/4 cup melted coconut oil
  • 4 small dates (soaked at least 10 minutes)
  • 1T peppermint extract
  • pinch of sea salt

Blend all ingredients in blender until smooth. Pour over crust & place in freezer to harden enough to layer with the pudding.

Pudding Layer:

  • 1/2 cup dates. soaked at least 10 minutes (save soak water)
  • 1 avocado
  • 2T cacao powder
  • 1T caco nibs
  • 1T coconut nectar
  • 1t vanilla
  • 1/8t sea salt

Blend all ingredients in blender until smooth, adding in enough soak water for the thickness you desire.  Pour pudding on top of buttercream filling. Top with chopped walnuts, coconut shreds & cacao nibs if you like! Place in freezer. Wait at least 3 hours to harden up. Keep leftovers in freezer. You'll probably want to let it defrost several minutes before eating it again. Enjoy!