Vanilla ice cream cake layer:
1 banana
2/3 cup cashews
1/3 cup dates
1 tablespoon liquid coconut oil
1/3 cup water
1/2 teaspoon vanilla
Strawberry layer:
1 banana
2/3 cup cashews
1/3 cup dates
1 tablespoon liquid coconut oil
1/3 cup water
1/4 strawberries
Blueberry layer:
1 banana
2/3 cup cashews
1/3 cup dates
1 tablespoon liquid coconut oil
1/3 cup water
1/4 blueberries
Chocolate cream eggs:
3 dates
1 teaspoon coconut oil (optional)
Raw chocolate, in liquid form
Garnishes:
Cinnamon sticks
1/4 cup chopped pistachios
To make the ice cream cake layers: blend the ingredients from each list separately and until smooth, adding as little water as possible. Then spread each layer into a spring form on top of one another, gently stirring together some parts of the layers with a spoon. This will give it a swirl effect. Put in the freezer for a few hours until it's set.
To make the "eggs": take the pits out of the dates carefully, not pulling them apart completely. Fill each one with a tiny bit of coconut oil, if using, then cover in liquid chocolate and put in the fridge or freezer until hardened.
Assembly: take the cake out of the spring form pan. Place a few tiny cinnamon stick in circle like a nest, and put the chocolate eggs in the middle. Sprinkle the chopped pistachios around the egg nest and line the sides of the cake with cinnamon sticks. Enjoy! Store in the freezer if you don't eat it all right away.
