This Mess Is Ours
This Vegan Chocolate Almond Butter Icebox Cake, while strikingly beautiful, isn't difficult to make at all!
The silky, smooth, raw, nut-based sauce adored by vegans and meat eater's alike! Cashew cream has been a popular plant based substitute for everything from nacho cheese inspired sauces to dessert fillings for years.
for the crust - coconut oil spray - gluten free oats - fresh Medjool dates - raw slivered almonds - coarse kosher salt for the topping - dark chocolate chips, divided - sliced or slivered almonds
Ingredients
for the filling - cashew cream, see note - melted coconut oil ¼ cup maple syrup - creamy almond butter - vanilla extract - bananas - dark chocolate chips
Ingredients
1
Place parchment on the bottom of a springform pan and attach the side wall of the pan. Lightly spray the paper and pan with coconut oil. Set aside. Combine oats, dates, almonds, and kosher salt in a food processor. Process until the dough starts to look like sand. Press the crust mixture firmly into the bottom of the prepared pan. Set aside.
2
In a blender combine cashew cream, coconut oil, maple, almond butter, vanilla, bananas, and dark chocolate chips. Blend until smooth. Pour it over the crust almost to the top of the pan. Pick the pan up and tap the bottom of the pan a few times against the counter to release any trapped air bubbles.
3
Sprinkle the dark chocolate chips and the toasted almonds across the top of the cake and transfer to the freezer for at least 8 hours. 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.
4
Prepare a double boiler by nestling a heat safe glass bowl over a pan of simmering water. Place chocolate chips into the bowl and stir until melted. Drizzle chocolate over the top of the cake then remove the sides of the springform pan to serve.