Deep Dish Chocolate Peanut Butter Ice Cream Cake

Ingredients

Crust

• 1 cup dates
• 1/2 cup hemp seeds
• 1/3 cup whole flax seeds
• 3 tablespoons cacao powder

Filling

• 3 frozen bananas
• 1 cup dates
• 2 cups cashews
• 2 tablespoons coconut oil
• 1 1/4 cups water or vegan milk, as needed
• 1/4 cup cacao powder
• 2 tablespoons nut butter

Optional

• Raw chocolate sauce
• Fave nut butter

Directions

1. To make the crust: pulse the hemp and flax seeds and cacao in your food processor until they become a rough flour, then add the dates and process until it all gets sticky. Press into the bottom and up the sides of a spring form pan. Put in the fridge.
2. To make the filling: blend all the ingredients until smooth, adding water or vegan milk as needed to make it creamy. Spread evenly into your crust, occasionally swirling in nut butter and chocolate sauce if you're using them. Put in the freezer overnight or until frozen solid, and let it thaw a little bit before serving, so it's nice and creamy.