Monday, 3 December 2012

Raw Vegan Banana Ice Cream Cake


Ahh! It's that time of year again, November has been and gone, and while I am still going strong with my raw vegan endeavours its definitely time to think about Christmas. This year will at our house, and I've decided putting up pictures of snow and mistletoe and singing about reindeer and being white is ridiculous when its hot, hot, hot. So this year it's all about Australia. Even my mum, being a pom thought it stupid to be sitting down to a heavy English dinner with baked ham and turkey when all she could think about was a salad - but Dad can't do without. I do believe one year she cooked christmas lunch in her swimsuit it was so hot!

Anyway, to kick it off this year how about a raw vegan ice cream cake? It is such an easy dessert and nice and cool for a hot Christmas Day. It took me about 15 minutes to put together from start to finsish and I didn't have to use the oven.

150gr raw macadamias
100gr soaked dried apricots (water reserved)
50gr dessicated coconut

5 large frozen bananas
1 1/2 cups mixed berries
1 vanilla bean scraped
meat of a young coconut (or 2/3 cup best quality coconut cream, but this is not raw)

1.Using food processor, pulse macadamias and soaked apricots until coarse large crumbs
2.Add dessicated coconut and a little of the apricot soaking water to bind it together.
3.Press into the bottom of a cling wrap lined spring form or loose base tin (I used a 20cm loose base deep tin). The cling wrap allows you to get it out more easily, but I like to live on the edge ie I forgot until i was pouring the filling. If you have a really good non stick tin yo should be ok if you gently use a palette knife around the edge to get it started.
4. In food processor or blender, puree coconut meat, banana, and scraped vanilla bean. If you can't get a good quality vanilla bean don't use the artificial stuff, try and get the real vanilla paste instead. I didn't add any sweetener because my bananas were slightly overripe when I put them in the freezer and were sweet enough. You could add a little agave nectar but I don't think it needs it.
5. Pour half the mixture over the crust, gently sprinkle berries evenly over the top, and then pout the other half of the mixture over the berries. Tap the side of the tin gently and give a little shake to even out the top, and place in the freezer to set. Since I used frozen bananas to start with mine set in about an hour. 
6.Before serving leave out for 10 minutes on bench to soften slightly. If it is really hot put it in the fridge for about 20 minutes so it doesn't melt too fast. Top with cherries or other fruit of your choice.

You could use unfrozen bananas, just make sure they are really ripe so they are very sweet. when my bananas are getting a bit too ripe I put them in the freezer to use in smoothies, in their skin. To peel frozen, I top and tail, and cut in half before running a sharp knife down the side.

1 comment:

  1. Oh wow. This is incredible! I love all of the ingredients and the finished product is gorgeous.