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Coconut-Banana Ice Cake with Chocolate Pecan Crust

Posted Aug 31 2011 8:57am
Did I mention that I made my own birthday cake for my birthday last weekend?

I figured eh...why not?  I wanted to try out a new recipe and I could make exactly what I was craving.
Coconut, banana and chocolate.


I can't think of a better mix of flavors. 

It was so good I wrote my cake a little love letter. 

Oh Coconut-Banana Ice Cake with Chocolate Pecan Crust, how do I love the?
Let me count the ways.

1) You are sweet and creamy and luscious. 2) You are so easy to prepare even a 3-year-old can help.3) You don't involve any baking and opening of the oven door so you don't crack (or other cheesecake techniques that always seem to elude me.) 6) You contain no belly busting sugar or animal products but are still so rich and divine.7) You have 0 grams cholesterol and so many less calories than regular cheesecake but are just as delicious.8) You have fiber, protein and tons of vitamins and minerals from the healthy and minimally processed ingredients.
Ok, ok so I am not the best at love letters.
Tell me. What is your idea of the perfect birthday cake?  
Coconut-Banana Ice Cake with Chocolate Pecan Crust
Inspiration from Taste Space and My New Roots
Vegan, Gluten FreeServes 10 Printable Recipe

Ingredients

Crust
1/2 cup raw pecans, toasted for a few minutes in a skillet over medium heat.
2/3 cup soft Medjool dates, pits removed
1/4 cup cocoa nibs (or dark chocolate chips for non-vegan)
1/4 cup finely shredded coconut, Lets Do Organic
1/4 tsp fine sea salt

Filling
1 ½ cups raw cashews, soaked for at least 5 hours, overnight is best
Juice of 2 lemons
2 tsp alcohol-free vanilla extract, divided
1/3 cup coconut oil, melted
1/3 cup agave (or honey for non-vegans)  
1 cup mashed ripe banana (about 3 super ripe)
1/3 cup shredded coconut, Let's Do Organic  

Directions:

1. Place pecans, dates, coconut and chips in a food processor with sea salt and pulse to chop until they are just combined and stick together nicely.  Press into a small spring form pan (7 or 8 inch) or anything similar sized that can be frozen, (such as the microwave steamer I found and covered in plastic wrap.)

2. Heat honey and coconut oil in a small saucepan over low heat until coconut oil melts, stirring frequently.  


3. In a Vitamix or food processor mix the soaked cashews, lemon juice, 1 tsp vanilla and melted coconut oil-agave mixture; process on high for several minutes until VERY smooth.


4. Pour about 3/4 of the mixture (does not have to be exact) out onto the crust and spread with a spoon or spatula.  Place into the freezer while you work on the next step.  

5.  Add the bananas, second 1 tsp vanilla and coconut to the remaining 1/4 mixture in the Vitamix or food processor; process or blend again on high until very smooth.  Remove cake from freezer and pour banana layer over the first cashew layer.  Place back into freezer until well frozen. Cover well with plastic wrap until ready to serve to prevent freezer burn.


6. Remove from freezer and place in refrigerator for 1 hour or at room temperature for just over 30 minutes prior to serving.  Cut slices with a knife run under hot water.  Rewrap any leftovers and place back in freezer.  

Estimated Nutrition Facts

10 Servings
Amount Per Serving


Calories 379.8
Total Fat 26.8 g
Saturated Fat 12.6 g
Polyunsaturated Fat 1.3 g
Monounsaturated Fat 2.6 g
Cholesterol 0.0 mg
Sodium 61.9 mg
Potassium 218.7 mg
Total Carbohydrate 34.6 g
Dietary Fiber 5.8 g
Sugars 22.9 g
Protein 4.7 g

Vitamin A 0.6 %
Vitamin B-12 0.0 %
Vitamin B-6 10.4 %
Vitamin C 12.1 %
Vitamin D 0.0 %
Vitamin E 1.7 %
Calcium 1.1 %
Copper 6.1 %
Folate 2.5 %
Iron 2.4 %
Magnesium 5.0 %
Manganese 16.2 %
Niacin 1.8 %
Pantothenic Acid 1.9 %
Phosphorus 2.7 %
Riboflavin 2.9 %
Selenium 1.3 %
Thiamin 3.8 %
Zinc 2.3 %


*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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