Peanut butter chocolate nice cream cake

Do you know what it's even better than a peanut butter chocolate cake? Peanut butter nice cream cake with pretzels on top.

You must have noticed by now that I'm a big fan of frozen treats. Nice cream tastes just like real ice cream, and the only difference is that it's hundred times better for you. The dairy original is full of additives and things I wouldn't be able to pronounce. And to make healthy nice cream, you only need one ingredient: frozen bananas. You can make loads of different flavours by adding frozen fruit, superfood powders, and nut butters. It's not hard to guess what my favourite flavours are…

Peanut butter chocolate nice cream cake

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• Author: Justyna Manjari
• Total Time: 510 minutes
• Yield: 16 people 1x

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Description

Can't go wrong with peanut butter chocolate combo!

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Ingredients

Scale 1x2x3x

• for the base:
• 1 cup gluten free oats
• 1/2 cup roasted peanuts
• 10 soft dates (or dry dates soaked overnight)
• 1 and 1/2 tbsp peanut butter
• 1/6 tsp himalayan salt
• 2-3 tbsp almond or oat flour
• for the peanut butter layer:
• 3 frozen bananas and
• 1 tbsp peanut butter
• 1 tbsp peanut butter powder
• 1 tsp lucuma powder
• 1 tsp maca powder
• splash of oat milk
• for the chocolate layer:
• 3 frozen bananas
• 1 tbsp chocolate powder
• 1/2 tsp maca powder
• splash of oat milk
• toppings:
• 1 and 1/2 high bars of quality dark chocolate (I used Lindt)
• 16 mini pretzels

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Instructions

1. To make the base just blend oats, peanuts, dates, peanut butter and salt together. It’s easier to do this in a food processor than in a blender, so I hope you’ve got one. Blend them all until you get dough consistency. If too thin and sticky add 1-2 tbsp almond or oat flour.
2. Line the bottom of your cake tin with with cling film or baking paper (I used 16x16cm square tin). Press the base mixture into the cake tin and compress it until you get an even layer. Pop the cake tin into the freezer for one hour.
3. To make the peanut butter layer just blend frozen bananas with peanut butter, peanut butter powder, lucuma, maca, salt and a splash of milk. Transfer the nice cream onto the peanut oat base and spread evenly. Pop in the freezer for at least 8 hours (or 2-4 hours in your fast freeze drawer).
4. Now blend all the remaining ingredients for the chocolate layer, transfer the nice cream onto the peanut butter layer, spread evenly and again, refrigerate for at least 8 hours.
5. Now melt the chocolate for the top layer: bring an inch of water to simmer in a saucepan. Place a heatproof bowl in a mouth of the saucepan (make sure the bowl doesn’t drown in water, it has to be big enough so it doesn’t drop in the saucepan). Pop broken chocolate pieces into the bowl, chocolate will melt from the hot steam, stir occasionally.
6. Pour melted chocolate over your nice cream cake and spread evenly very quickly as chocolate will harden very quickly from the cold nice cream!
7. Top with pretzels.
8. Cut in 16 even squares (you should use 1 pretzel for each piece of cake).

• Prep Time: 30 minutes
• Category: Dessert
• Cuisine: Vegan

Keywords: cake, chocolate, nice cream, no-bake, peanut butter, pretzels, raw, vegan