Dearest blog reader, I apologize that it has been pretty quiet around here recently, but I was taking a much needed extended weekend and if you follow me on instagram (@shortpresents) you would have noticed that I didn’t do much else other than swim, hike, and bake all weekend; which is basically the most perfect summer weekend to me. For those who noted the delicious looking vegan ice “cream” cake here is a recipe!

VEGAN PEANUT BUTTER CHOCOLATE ICE-CREAM CAKE
Original recipe retrieved from The Chronical Herald
Makes one 8-inch cake.

Ingredients 
Peanut butter layer
2 ripe bananas
250 ml (1 cup) unsalted peanuts
125 ml (1/2 cup) pitted dates
50 ml (1/4 cup) natural peanut butter
50 ml (1/4 cup) coconut oil, melted
125 ml (1/2 cup) non-dairy milk (such as almond, hemp or soy)

Chocolate layer
2 ripe bananas
250 ml (1 cup) unsalted peanuts
125 ml (1/2 cup) pitted dates
45 ml (3 tbsp) cocoa powder
50 ml (1/4 cup) coconut oil, melted
30 ml (2 tbsp) non-dairy milk (such as almond, hemp or soy)

Directions

Line the bottom of an 8-inch springform pan with parchment.
To make the peanut butter layer, combine bananas, peanuts, dates, peanut butter, coconut oil and non-dairy milk in a food processor or high-speed blender and process until smooth and creamy. Pour the filling into the springform pan, spreading flat with a spatula. Pop the pan in the freezer while you prepare the chocolate layer.
To make the chocolate layer, combine bananas, peanuts, dates, cocoa powder, coconut oil and non-dairy milk in a food processor or high-speed blender and process until smooth and creamy. Pour the filling over the peanut butter layer, carefully spreading flat with a spatula.
Place in the freezer until the ice-cream cake is firm, about four hours. 
Remove the ring from the pan and store in the freezer.