Vegan "Peanut Buster Bar" Ice Cream Cake
 
Prep time
Total time
 
Serves: 6
Ingredients
  • 1 can unsweetened full fat coconut milk
  • ¼ tsp scraped vanilla bean (from the pod) or ¼ tsp vanilla extract
  • 5 pitted dates
  • 1 tablespoon agave nectar (or raw honey for non-strict vegan)
  • 1 tablespoon coconut oil, divided
  • 35g 70% dark chocolate
  • 2 tablespoons natural peanut butter
  • ¼ cup chopped raw pecans
Instructions
  1. Open the can of coconut milk and scrape out the coconut cream (there is a usual separation of the cream from the liquid in the can - the liquid looks like water).
  2. Add the cream to a blender and pour in ¼ cup of the remaining coconut liquid from the can.
  3. Add the vanilla, dates, and agave (or honey) to the blender and blend until the dates are almost dissolved into the mixture.
  4. Pour the mixture into a cake pan and place in the freezer for 2 or more hours.
  5. Once frozen, remove the coconut mixture from the pan and break into chunks.
  6. Add the frozen chunks to a food processor and process until creamy - just like ice cream consistency.
  7. Transfer the coconut ice cream to the same pan and spread evenly throughout.
  8. Place in the freezer again.
  9. In a small pan, heat ½ tablespoon of the coconut oil over low heat and add in the dark chocolate, stirring constantly until melted.
  10. Take the cake pan out of the freezer and drizzle the melted chocolate over top. It will harden immediately.
  11. Place the cake pan back in the freezer.
  12. Wash the small pan that had the chocolate and reheat at low heat on the stove and add in the remaining coconut oil.
  13. Add in the peanut butter and stir constantly until melted into a smooth pourable mixture.
  14. Take the cake pan out of the freezer and drizzle the peanut butter over top. It will also harden immediately.
  15. Sprinkle the chopped pecans over the drizzle and place the pan back in the freezer.
  16. Let the cake set for at least 1 more hour.
  17. Cut into 6 slices.
  18. Enjoy!
Nutritional Information
Serving size: ⅙ cake Calories: 260 calories Fat: 20g Carbohydrates: 13g Sugar: 10g Fiber: 3g Protein: 4g
Recipe by Nutrition in the Kitch at https://nutritioninthekitch.com/vegan-peanut-buster-bar-ice-cream-cake/