Chocolate cookie crust
- 10 Goey dates (I used fresh dates)
- 1 1/2 cup of organic rice crispies (or dried mulberries if you want to make them totally RAW)
- 1/2 cup of shredded, unsweetened coconut
- 1 tbsp chia seeds
- 2 tsp carob/ cocao powder
- 1 scoop Arbonne Chocolate Protein powder
- 1 tsp pure vanilla extract
- 1/2 cup of Enjoy Life mini chocolate chips (optional but amazing)
Process in a food processor until it becomes a big chunk like cookie dough. If it is too dry to stick together, add a few more dates or a tsp of water. If it is too wet, add more rice crispies or a few tsp of coconut flour. You should be able to roll it into a ball like cookie dough.
For the Nicecream cake, I placed a piece of wax paper at the bottom of a square pan and then pressed a layer of chocolate cookie crust until the entire bottom is covered with a crust. Set that in the freezer making the nice cream!
This is something you can definitely play around with or switch up the fruit for! Raspberry and chocolate are so good, but so is strawberry! You are basically making a thick mixture of fruit and coconut with a bit of coconut oil so that it stays hardened when cold. Here is what I used:
- 1 cup of frozen raspberries
- 1 cup of shredded, unsweetened coconut
- 5 fresh dates
- 1/4 cup of almond milk
- 2 tbsp of warm coconut oil
Blend together until smooth. Let sit for a few minutes for the coconut oil to thicken. It should be thick enough that when you pour it out onto a flat surface, you can smooth it like an icing, not too runny! If it is too runny, add more coconut or frozen fruit. Put down a large piece of wax paper onto a flat cutting board or tray that you can put in the freezer. Pour the mixture onto the wax paper and smooth it out. Fold the wax paper over the top of the mixture and smooth out the top with your hand. (you may need another sheet of wax paper for the top). Put it flat in the freezer for 1-2 hours, until frozen.
So you've got the crust already, the rest is easy! The filling is just a regular banana ice-cream of your choice!
- 5 RIPE spotty frozen bananas
- 1 tsp of pure vanilla extract
- sprinkle of cinnamon
- 1/3 cup of Enjoy Life mini chocolate chips (optional)
Blend up in your food processor until smooth! Layer the filling onto the frozen crust and put it back in the freezer for 2-3 hours! I had left over Rawreo filling so I put that on top as a third layer after it was frozen and then I froze that too! I also topped it with thin sliced strawberries! Get creative and do what you'd like!
You can find the recipe for my vegan rice Crispy Squares here. The only difference is that I juiced 1 small beet and added it to the marshmallow (dandies) mixture before mixing in the rice crispies! I also used coconut oil instead of buttery spread, but either one works!
Mini Raspberry Cheezecakes
Your crust is done and in the freezer, so lets get to the filling!
- 1 cup of cashews (soaked in water over night)
- 3/4 cup of fresh water (throw away soaking water)
- 1 tsp pure vanilla extract
- juice from 1 lemon
- 2 tsp of stevia
Add it all to a food processor and blend until super smooth! You can use a Vitamix if you have one! Add a teaspoon of the mixture to each cupcake tray on top of your crust and smooth it out. For the raspberry swirl, you can change up the flavour if you want to. I just blended frozen raspberries with a bit of water until it formed a purée. I added a dolup of that to the top of the cashew cheese and swirled them together with a toothpick! Pop them in the freezer for 2-3 hours and then use your parchment paper tabs to pop them out of the tray! If you are having difficulties getting them out, use a butter knife alone the sides, that should work too!