Raw Ice Cream Cake Banana & Blackberries & Avocado

Ingredients

Crust

• 1 cup shredded coconut
• 1 cup raw cashews
• 1 cup dates
• 1/4 tsp cinnamon ground
• 1/8 tsp cloves ground
• 1/8 tsp all spice ground

Ice Cream Layers

• 3 big bananas frozen
• 1/2 cup blackberries frozen
• 1/4 tsp spirulina ground
• 1/4 tsp cinnamon ground
• 1/8 tsp cloves ground
• 1/8 tsp all spice ground

Persimmon Layer (optional)

• 2 persimmons
• 1 pomegranate (optional for garnishing)

Instructions

Crust

1. Put parchment paper on the bottom of your pie tins. Add your cashews, dates, spices and desiccated coconut to your food processor or blender and pulse a few times until everything comes together and you can form a ball.

Green ice cream layer

1. Add your frozen bananas, spices and spirulina to your food processor and process until you get a soft serve consistency. Spread halve of the batter on top of the crust.

Purple ice cream layer

1. Add the blackberries to the remaining ice cream and pulse until everything is well combined. Now add this on top of your green layer and place cake tins in the freezer.

Persimmon layer

1. Clean your food processor or blender and add in 2 very ripe persimmons and process until its like jelly. Add this on top of your purple layer and sprinkle with pomegranates. Put your ice cream cakes in the freezer for a couple of hours, and you are ready to eat!

Notes

If you don't like pumpkin spice then just use spices you prefer, like cinnamon or vanilla. You can also use a storebought pumpkin spice mix.

Article published on http://rawfoodrecipes.com/