A tropical raw vegan ice cream cake. Enough said.
Piña Colada "Ice Cream" Cake
2 cups walnuts
1/2 cup sunflower seeds
pinch of salt
1 tbsp water
5 frozen bananas
meat of 1 coconut (or 1/2 can coconut milk - no longer raw, but ultra creamy and delicious)
1 cup sliced pineapple
1/2 vanilla bean scraped
Line a 6 inch cake pan with plastic wrap. Combine walnuts, sunflower seeds, dates, salt and water in a food processor and pulse until combined. It should be just slightly sticky. Press the crust mixture into the bottom of the pan to form an even layer. Put the remaining ingredients into a blender and mix until smooth. Pour the fruit mixture over the crust and freeze until firm. Remove from the freezer 15 minutes before serving.
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