This recipe is part of our 3 part Choose Your Own Recipe Adventure series on You Tube featuring cashew cream!
For the crust
coconut oil spray
1 cup gluten free oats
1 cup fresh, pitted, and roughly chopped Medjool dates
1/2 cup raw slivered almonds
a generous pinch of coarse kosher salt
For the filling
2 batches basic cashew cream, see note
1/2 cup melted coconut oil
1/4 cup maple syrup
1 cup creamy almond butter
1 tablespoon vanilla extract or vanilla bean paste
2 bananas, broken into pieces
1/2 cup dark chocolate chips
For the topping
1/2 cup dark chocolate chips, divided
1/2 cup sliced or slivered almonds, toasted
To make the crust
Place a piece of parchment over the bottom of an 8-inch springform pan and attach the side wall of the pan, buckle into place. Lightly spray or grease the paper and the collar of the pan with coconut oil. Set aside.
Combine the oats, dates, almonds, and a generous pinch of kosher salt in the bowl of a food processor fitted with the ‘s’ blade. Process until the dough starts to look like sand and the pieces begin to clump together when squeezed in the palm of your hand. Press the crust mixture firmly into the bottom of the prepared pan. Set aside.
To make the filling
In the large carafe of a high powered blender combine the cashew cream, coconut oil, maple, almond butter, vanilla, bananas, and dark chocolate chips. Blend until completely smooth and all of the ingredients are incorporated, this can take up to 5 minutes or more. look for the heat from the blades to start melting the chocolate. (If you have a small blender you may need to blend the filling in 2 batches. ) Once the filling is completely smooth, pour it over the prepared crust almost to the top of the pan. Gently, pick the pan up and tap the bottom of the pan a few times against the kitchen counter to release any trapped air bubbles in the filling.
Sprinkle 1/4 cup of the dark chocolate chips and the toasted almonds across the top of the cake. gently press down with your hand to ensure that the toppings are nestled into the top of the cashew cream filling then transfer to the freezer for at least 8 hours, preferably overnight.
30 minutes before you are ready to serve, remove the cake from the freezer and allow it to set at room temperature with the collar of the springform pan still in place.
Meanwhile, prepare a double boiler by nestling a heat safe glass bowl over a pan of simmering water. Make sure that the bowl fits into the pan snuggly, but does not actually touch the water below. Place the chocolate chips into the bowl and stir frequently until melted.
Use a fork to drizzle chocolate over the top of the cake then remove the sides of the springform pan to serve. If you are having trouble slicing through the cake, run a sharp knife under hot water, wipe dry, then slice.
Store any leftovers in the refrigerator up to 3 days.
*If you would like to make this recipe, but DO NOT have a double batch of our basic cashew cream made already….
Simply add the ingredients below to your blender with the other ingredients. It will take a little longer to blend and you will need to stop and scrape the sides down quite a few times along the way.
- 3 cups raw unsalted cashews, soaked overnight, drained, and rinsed.
- 1 1/2 cups filtered water, plus more for soaking
- juice of 1 large lemon
- 1 teaspoon coarse kosher salt
Keywords: gluten free, vegan, plant based, cashew cream, dessert, icebox cake, frozen dessert, no bake