Raw Chocolate Almond Butter Ice Cream Cake
Chocolate Cookie Crust
  • 1 cup dried shredded coconut, unsweetened
  • 20 medjool dates, pitted
  • 2 tablespoons raw tahini paste
  • 2 tablespoons raw cacao powder
  • 1 teaspoon vanilla extract
  • dash of pink sea salt
Raw Almond Butter (12-15 oz or about 1 jar)
Chocolate Banana Ice Cream
  • 5-7 large frozen bananas
  • 2 tablespoons raw cacao powder
  • 1 teaspoon vanilla extract
Top with crushed dark cacao coconut crisps (optional)
  1. Add all of your chocolate cookie crust ingredients to a food processor and blend until it forms a dough ball.
  2. Place the dough in a spring-form cake pan and press down to distribute evenly. Butter Ice Cream Cake, chocolate cookie crust base | recipe on cultivator kitchen.com
  3. Spread the raw almond butter over the first layer. Butter Ice Cream Cake, almond butter layer| recipe on cultivator kitchen.com
  4. Place your chocolate ice cream ingredients in the VItamix blender and using the tamper blend till creamy smooth. Butter Ice Cream Cake, chocolate banana ice cream filling | recipe on cultivator kitchen.com
  5. Spread the ice cream on top of the almond butter for the final layer.
  6. Sprinkle with dark cacao coconut crisps or any topping you like! Butter Ice Cream Cake with dark cacao coconut sprinkles | recipe on cultivator kitchen.com
  7. Freeze overnight.
This slices easily straight out of the freezer and should be served right away! It will keep a few days if you want to make it in advance.
Recipe by Cultivator Kitchen at http://cultivatorkitchen.com/raw-chocolate-almond-butter-ice-cream-cake/