Raw Mini Ice Cream Cakes: 2 Ways (Vegan, GF)

Our Dad brought over a tub of organic chocolate ice cream for us the other day and it has been staring at us for the past 2 days and we can't eat it because it has cream in it! We eventually broke down and had a couple bites each and then locked it in the freezer. Who knew ice cream could cause so much distress? We handed it off to one of our roommates and fed our craving by making mini ice cream cakes! We made two versions: Banana-Mango and Cinnamon-Chocolate.

To make the mold we laid out wax paper on a cookie sheet (you could also use a plate) and we used metal circular cookie cutters.

A tale of two cakes

3 inch cookie cutter

Banana-Mango:

Crust:

1/4 cup almonds

2 tsp unsweetened coconut

2 dates

Filling:

1 fresh banana

1/2 cup fresh mango

4 tsp coconut oil, melted

1 tsp agave syrup, or to taste
*add 1/2 the yellow part of an avocado and omit one tsp of coconut oil (if your mango isn't completely ripe or if you want it super creamy!) - note - you will have leftover filling if done this way.

Grind almonds, coconut and dates in a food processor until finely crumbed. Press into the bottom of the cookie cutter to about 1/4 inch thickness. Blend together (also in food processor) banana, mango, *avocado and coconut oil (it is important that the bananas and mango are not frozen but at room temperature or else the coconut oil will be chunky eww). Sprinkle with toasted coconut and freeze over night or until firm. Let sit at room temperature for a couple of minutes to let it defrost a bit so the cookie cutter comes off more easily. Makes 2

Cinnamon-Chocolate:

Crust:

1/4 cup almonds

2 tsp raw cacao powder

2 dates

Filling:

1/2 avocado

1 fresh banana

2 tsp agave

2 1/2 tsp raw cacao powder

1 1/2 tsp cinnamon

3 tsp coconut oil, melted

1/2 tsp vanilla

Follow same directions as Banana-Mango. 

We piped on top of the Cinnamon-Chocolate Ice Cream Cake a mixture of raw almond butter, agave syrup and cinnamon and topped it off with crushed almonds.

These are so easy to make and would be make an elegant ending to a raw dinner party. Next time we'll try Mint-Chocolate or Pineapple-Coconut...Anyone have ideas for flavour combinations? 

-Jennifer