So easy! And delicious!
For the crust:
- 1 cup nuts
- 1 cup pitted dates
For the ice cream layer:
- 4 frozen bananas
- 2 fresh bananas
- about 1 1/2 teaspoon vanilla extract, organic
- 1/4 cup cream
- 2 tablespoons (raw) cacao powder
Line a 18 cm spring-form pan with baking paper and set aside.
For the crust, pulse the dates and nuts in a food processor until the mixture sticks together. Press the crust into the pan until the layer is even.
Blend the bananas, cream and vanilla extract in a high speed blender or food processor. Pour about half of the mixture onto the crust and even it out with a spatula.
Add the cacao powder to the rest of the bananas and blend again until mixture becomes brown. Pour it onto the vanilla layer and smooth with a spatula.
Place the cake in the freezer for at least a few hours.
Take it out 15 minutes before serving. Decorate with fresh strawberries, small balls made of the crust, cocao nibs, dark chocolate drizzle, (1 teaspoon coconut oil, 1 tablespoon cacao powder, equall amounts to how much you want to make) or any fruit or topping you desire.