Chocolate Peanut Butter Ice Cream Cake

I'm a sucker for all things peanut and chocolate. Isn't everybody? As soon as I laid eyes on this recipe for a deep dish chocolate peanut butter ice cream cake, I knew the day would come where I would recreate this amazing dessert.

I didn't have the amount of dates required for the recipe... but not to worry! Dates have many substitutions, such as prunes and figs (which we had!). I made the necessary modifications and upped the peanuty-ness just for fun.

Chocolate Peanut Butter Ice Cream Cake (inspired by This Rawsome Vegan Life)

Crust
1/2 cup dates
1/4 cup dried figs
1/4 cup prunes
1/3 cup ground flaxseed
1/2 cup hulled hemp hearts
3 tbsp cocoa powder

Filling
3 frozen bananas
1/2 cup dates
1/4 cup dried figs
1/4 cup prunes
1 cup cashews
1 cup peanuts
2 tbsp coconut oil (melted)
1/4 cup cocoa powder
2 tbsp peanut butter
1 cup unsweetened almond milk

For the crust, pulse the flaxseed, hemp and cocoa powder in a food processor. Add the dried fruit and blend until the mixture begins to stick. Press onto the bottom and sides of a spring-form pan. Mine is 8" in diameter, but a smaller one would work as well.

For the filling, I put EVERYTHING into the food processor, but you may want to start with the nuts and alternate adding dry and wet ingredients whilst blending. Make sure to scrape down the edges of the food processor periodically to ensure proper mixing. After everything is blended, pour into the spring-form pan and smooth out. Leave in the freezer overnight, or for the whole day.

Take out for approximately 10 - 20 minutes before serving for a creamier texture :)