Banana-Mango Crust:
1/4 cup almonds (raw)
2 teaspoons unsweetened coconut
2 dates
Banana-Mango Filling:
1 fresh banana
1/2 cup fresh mango
3 teaspoon coconut oil, melted
Cinnamon-Chocolate Crust
1/4 cup almonds
2 teaspoons raw cacao powder
2 dates
Cinnamon-Chocolate Filling
1/2 avocado
1 fresh banana
2 teaspoons agave syrup
2 1/2 teaspoons cacao powder
1 1/2 teaspoons cinnamon
3 teaspoons coconut oil, melted
1/2 teaspoon vanilla toasted coconut for tops
1. For banana mango crust, grind almonds, coconut and dates in a food processor until finely crumbed. Press into the bottom of a metal circular cookie cutter on wax paper to about 1/4 inch thickness.
2. Blend together (also in food processor) banana, mango and coconut oil (it is important that the bananas and mango are not frozen but at room temperature or else the coconut oil will be chunky eww). Sprinkle with toasted coconut and freeze until firm.
3. Follow same directions for CInnamon-Chocolate crust and filling.
We piped on top of the Cinnamon-Chocolate Ice Cream Cake a mixture of raw almond butter, agave syrup and cinnamon and topped it off with crushed almonds.
See more recipes like this @
http://sketch-freeveganeating.blogspot.com/ [1]
Source of recipe: I wrote this recipe
Links:
[1] http://sketch-freeveganeating.blogspot.com/