Saturday, 6 April 2013

deep dish chocolate peanut butter ice cream cake


Holy mega chocolate-peanut butter-gasms. This is THE Ultimate Epic Healthy Cake (notice the official-looking capitalization there). I set out to make one cake to rule them all, and I think I succeeded. But you should be the judge. Make the recipe and tell me what you think.

I would apologize for all the ice cream cakes I've been making lately... but that sentence just wouldn't make any sense: "I am sorry I have been making so many ice cream cake recipes." Yeah, that's just plain silliness. I am so NOT sorry. 


The crust of this is made of hemp seeds, flax seeds, cacao and dates; and the filling is a blend of bananas, dates, cashews, coconut oil, and cacao. I swirled in some peanut butter and raw chocolate sauce as well, and also put them on top, along with some cacao nibs and hemp seeds. 100% pure raw food goodness right here. It don't get no better than this.

And you don't need to worry about eating too many nuts (but seriously, nuts are so good for you) in a slice, because 1/8th of the cake gives you your daily intake of every ingredient! I'm clever like that. *WINK* Also, if you're allergic to peanuts, you can use whatever nut butter you want. I don't want to kill you.


So as always, you can indulge in this decadent dessert absolutely guilt-free. In fact, you can feel great about eating it because it contains TONS of good stuff for you. The benefits of eating hemp, flaxcacaoraw nuts, fruit, coconut oil and dates are too many to count. This cake is basically a super food nutrition house, in disguise as a sinfully delicious deep dish ice cream cake.

In other words: dis cake cray. 


deep dish chocolate peanut butter ice cream cake: 

Crust:
1 cup dates
1/2 cup hemp seeds
1/3 cup whole flax seeds
3 tablespoons cacao powder 

Filling:
3 frozen bananas
1 cup dates
2 cups cashews
2 tablespoons coconut oil
1 1/4 cups water or vegan milk, as needed
1/4 cup cacao powder
2 tablespoons nut butter (whatever kind you like, I used peanut butter of course)

Optional:
Raw chocolate sauce
Fave nut butter 

To make the crust: pulse the hemp and flax seeds and cacao in your food processor until they become a rough flour, then add the dates and process until it all gets sticky. Press into the bottom and up the sides of a spring form pan. Put in the fridge. 

To make the filling: blend all the ingredients until smooth, adding water or vegan milk as needed to make it creamy. Spread evenly into your crust, occasionally swirling in nut butter and chocolate sauce if you're using them (soooo recommended). Put in the freezer overnight or until frozen solid, and let it thaw a little bit before serving, so it's nice and creamy. enjoy!

117 comments:

Margaret said...

This looks amazing! I can't wait to make it. :)

rachel said...

this looks totally rawmazing!!! what size pan did you use for this? i cannot wait to try it!

JensVeganEats said...

I had my suspicions before, but I'm now convinced. You have actual magical powers. Your culinary creations are unreal! <3

Angelica said...

OMG...this looks fantastic...and I'm a savory-over-sweet person. I love the ingredients...no junk - can't wait to make it for close family and friends! Thanks!

veganqueenrunnerbean.com said...

this blog is just beautiful! can't wait to make your lava cakes :-)

Becky said...

holy moly. this looks amazing.
but I also have a question, WHO eats ALL these incredible goodies you make?!?!

Anonymous said...

Is this a 6" springform?

Emily von Euw said...

JUST ME. Lol kidding. I have a 5 person family and we all have friends who come over often. =)

Emily von Euw said...

I have an adjustable one, but a 6 inch one would work =)

Emily von Euw said...

=D Thanks, Margaret

Emily von Euw said...

Thank you! I have an adjustable pan, so it was prob around 7 inches =)

Emily von Euw said...

LOL. Now THAT is a compliment ;) Thanks!

Emily von Euw said...

Thank you! That's right - zero icky ingredients =)

Emily von Euw said...

Thanks so MUCH =) I am really liking your blog as well!

Becky said...

gotcha! well, how fun to cook such delicious healthy things for lots of people! you are awesome, so creative.

Latte said...

Looks amazing Emily! What else can you substitute banana? Not a big fan of banana.

Anne Myer said...

this is gorgeous!! Like Latte, I'm not a huge banana fan, either, much as I try. Is the taste really obvious or is it masked by the other yummies?

Elyse said...

You sold me on the nutritional fabulousness of this so I'm making this on the ASAP! One question: is the top crust the same as the bottom or is it something different?

Samantha said...

When you use coconut oil, do you use virgin/unrefined or refined? I'm assuming you use virgin, but I only have refined. I realize it completely takes away the coconut taste, and probably a lot of nutrients. Could I still use it? This looks amazing. Thanks!

Emily von Euw said...

I use virgin, but refined is totally fine if that's what you have. Hope you like it =)

Emily von Euw said...

;) Thanks. The crust on the bottom and sides is the same, is that what you meant by the top? Because the actual top is drizzled chocolate sauce, cacao nibs, and peanut butter.

Emily von Euw said...

It's not a super potent banana flavour, but it is still there. If you really don't want any banana taste, you can use a couple avocados and another cup of dates... that should work =)

Emily von Euw said...

If you really don't want any banana taste, you can use a couple avocados and another cup of dates... that should work =)

Emily von Euw said...

It's always fun and rewarding =) Thank you!

cyberdander said...

I love your blog. Your photos are beautiful! Do you mind me asking what camera/lense you're using?
You're helping me eat healthier every day now!
:D
~A

Katrin - therawfoodsisters.com said...

Looks absolutely DIVINE!!!! I can´t wait to try it myself. Love your never ending inspiration. Mouth watering!!! Too good to be true. God my Words are not enough :D

Ragnhild said...

O.M.G!! I need to make this sometime soon! Its sounds crazy good!!

The Vegan Cookie Fairy said...

*SWOON* You should seriously open a café and make only raw cakes. You'd reinvent tea time :)

Thess said...

WOW, this looks like it´s worth a trip to the moon and back - totally awesome :D I will definitely make this!

Elyse said...

The actual top. I'm so excited to make this!

Jenny said...

Oh my goodness, it looks mouth-wateringly fantastic. I've missed eating ice cream cake.... but now thanks to you and this scrumptious recipe, I'm gonna bring it back into my life!

Heather @ From Here to There said...

Can't wait to try it!! Looks wonderful!

Chris @TalesofaKitchen said...

Oh my my! You had me at chocolate peanut butter. Must. Have. This. Cake. Now.
This is actually a good excuse to use hemp seeds for the first time and see what they're like. They were on my list anyway. Any advice or tips on how to use them or what not to do? :)

Emily von Euw said...

LOL. My logic exactly. Those three words... just yes.

Hmm, I love adding hemp seeds to my smoothies and sprinkling them on salads. And of course using them in desserts like this one =) Can't really go wrong with them.

Emily von Euw said...

Haha! Aw <3 Always too kind.

Emily von Euw said...

Hahaha, now that's a compliment. Thanks, Thess!

Emily von Euw said...

Thanks! =) I have a Canon T2i and I love it.

Anonymous said...

You did it ! thanks ! (put a link to the right pic at the top of the blog !) Userfriendlier Nice! Julie d.

Yung said...

Hi,

Do you have any suggestion for banana substitution because I don't really like banana?
apart from avocado?

Thank you :)

Mickey @ imabookshark said...

Holy molycakes. This looks INCREDIBLE! I can't wait to make this for the next party I go to! :o) Mmmmm. Thanks!

Emily von Euw said...

Thank you =D

Emily von Euw said...

Yep! Use more dates, and fresh young coconut meat, if you can find it. =)

Emily von Euw said...

=D

Minh Thuy said...

I found all these beautiful pictures of food on tumblr and when I realised that you actually had a blog as well I was estatic. I love your photos and all all the recipes you've posted and will definitely consider trying these out.

Emily von Euw said...

=D Thank you! Appreciate that.

Letitia Spisso said...

Can we be best friends? hehe LOVE your blog and recipes

eatlovelivelove.blogspot.com <3

Emily von Euw said...

Hahaha yes we can. I love yours too! xo

Anonymous said...

Oh my gosh, how delicious!! I am a peanut butter chocolate lover. Is there another way to make the crust though? I don't like hemp seeds and kids allergic to flax.

Thanks

Chrissy

Emily von Euw said...

Sure! Use nuts or oats instead - same amount =)

Cara said...

This HAS to be the most amazing raw cake I have ever seen, girl!! You are incredible :)

Emily von Euw said...

Thanks! =)

Nicole said...

Question: how do you "swirl" in the nut butter and chocolate. I thought you blend it in with the filling. ??

Emily von Euw said...

As you're pouring in the notrmal cake batter, stop every now and then to drop in nut butter and the chocolate sauce, then continue filling with the cake batter. Once your crust is full, use a toothpick and swirl it gently around in the cake for a minute, but not too long. =)

Vigdís said...

OMG this is the best cake ever. Thank you for the recipe:) Ps. love your site
wwww.vigga-and-co.blogspot.com

Rachel Shapiro said...

This is an amazing cake! I love ice cream and don't love what is in it and this changed my world!! I made it for a pot luck and it was the most popular item there. And the chocolate recipe was also a game changer for me. Thank you, thank you, thank you!!!

A L T E R E G O M A K E U P said...

My mom and I made this today... DYING to get to it tomorrow!
I have two questions/comments:
1. why is your filling so pale? mine was a nice dark chocolate color... not complaining either way, though. just curious.
2. the flax seeds never got ground up! although when we tasted the crust, it wasn't a problem at all. and we had to add an additional 1/2 cup of dates to the crust.

THIS TASTES DELICIOUS!!

Birdy27 said...

this looks AMAZING!! WOW! wish i had one for my b-day cake. did you soak the nuts and seeds first?

Emily von Euw said...

Thank you! You can if you like, it helps the nutrients become more absorptive.

Emily von Euw said...

Hi! =)

1. Hmm, don't know either actually haha... often the recipe i type out is slightly different than what I did because I always improvise, so I may have used a bit more banana or a bit less cacao.

2. Thanks for that, it turns out a bit different for everybody =)

Emily von Euw said...

THANK YOU xoxox

Emily von Euw said...

=D LOVE to hear that.
xo

Laura said...

hi! looks amazing! can i use cocoa butter instead of coconut oil? thanks!

Emily von Euw said...

Yep! =)

Laura said...

Made this cake for my son's birthday - everybody, children and adults, enjoyed it! It was soooo delicious! I skipped the peanut butter, because there were many small children, just in case. Made 1,7 times bigger cake and all my 20 guests were fed - it so rich! (There was another cake also, i must admit, but everybody could eat this one also:) Thank you!!:) Next I will try the carrot cake:) Actually, the whole blogful of recepies seems worth trying:)!

Unknown said...

I love cooking but was never into making dessert because I knew I would eat too much of it! But hey, such healthy yummy delightful sweets all from natural raw ingredients!! This was the first one of your recipes I tried and it was amazing! I ate a big cut for breakfast :) Only thing I cannot find around here in Shanghai is hemp seeds. They look so yummy. I used chia seeds instead, but hopefully I will find it one day! Thank you so much xoxoxoxo I love your blog.

Emily von Euw said...

:) wonderful thank youu

Gina Andrews said...

I am in love... cake in the freezer :-)

One question, when you use dates do you use fresh or dried? I couldn't get fresh so used dried for this recipes, in the crust I couldn't get it to go sticky so added some agave and a drop of xV olive oil, worked a treat, hope I did the right thing?

My kitchen and I were covered in chocolate after making this - heaven :-) also had a lot of fun licking the various bowls of chocolate and nut awesomeness... part of the tidying up process xxx

Emily von Euw said...

I always use dried :) Hey - if you liked it then it worked for you!

xo

Anonymous said...

i have two QUESTIONS:

1: how do you know that when you eat 1/8th of this cake you get all the benefits as you said above??? i'm really curious? would 1/8th of this cake be the size that you cut in the photo?

2: how do you take out this deep dish cake without it breaking in the spring form pan? you know how it has a flat bottom piece? well how exactly do you do it? i don't want to break this cake. it seems almost to perfect. ;)

Emily von Euw said...

Haha hi!

You don't need much of the ingredients to get the benefits. Your recommended daily intake of hemp seeds, for example is 1 tablespoon, for cashews it's about 1/4 cup - when you have about a 1/8th size slice, you get those amounts :) The piece I cut is pretty much that size.

It is pretty solid after it has been in the freezer, so I wouldn't worry about that. Let it thaw before you cut it though!

Anonymous said...

THIS LOOKS AWESOME! I have made a few of your recipes and every one of them is incredible. Thank you so much!!

Anonymous said...

This was so delicious and easy to make! You are a culinary genius.
I just had a question about the crust, I had a little trouble with it. It was completely stuck to the bottom and sides of the pan when I tried to remove a slice. How do you get it not to stick to the pan?

Thanks

Anonymous said...

Holy crap!!! This looks so freakin' yummy, your a genius! Kick ass photo's too. I'll let you know how I go when I make it! Jess

Anonymous said...

Hi Emily,
Can you replace the hemp seeds with flax seeds or another kind of seed? It's hard for me to find hemp seeds where I live.
Thanks,
Jenny

Emily von Euw said...

yep! pumpkin seeds or nuts would work best.

Em

kelsey said...

My man made this for me for my birthday today. It is absolutely wonderful! Thanks for this recipe!

Anonymous said...

Thanks!!

Anonymous said...

Hi :) How long does this last in the fridge before it starts to go yucky? Thanks!

Emily von Euw said...

A few days - probably 5? :)

Katherine said...

OH MY GOODNESS I JUST HAD A HEART ATTACK LOOKING AT THIS!!!! I can't wait to make it!! your blog is amazing, only just discovered it and I'm so glad I did!!! Do you have instagram? :)

Emily von Euw said...

LOL thank you!! :) I have an ancient cell phone so no I don't have instagram :(

Anonymous said...

I would like to know what size pan you are using cause I had to double everything?

Anonymous said...

you can use a coffee grinder to get fine flour like seeds

Emily von Euw said...

I have an adjustable pan so it was probably around 7 inches?

Danielle C said...

This looks fantastic, looking forward to making it!
Quick question, how do I convert the cups into grams, I've tried using online conversion charts but not sure about the flax and hemp seed amounts?
And is there a good replacement for either of those seeds as I'm having trouble finding them?
Thanks!

Emily von Euw said...

Uh oh.. I know about as much as you do about the conversion. ><
You can use any other nuts or seeds :)

Danielle C said...

Okay, I'll keep looking for conversions :)
Thank you!

Lisa is Raw on $10 a Day (or less!) said...

Wow, that is spectacular!

Emily von Euw said...

Oh thanks so much, Lisa :) Totally flattered you like my blog - I love yours!

Danielle C said...

Saved so much trouble and bought some US measuring cups instead ^.^
Wish me luck, can't wait to try this!

Anonymous said...

Made your cake a few weeks ago and had everyone drooling and begging for me to make it again! A few questions. How did you swirl in the peanut butter? When I tried it was so thick it just lumped up. Did you add water to the peanut butter? Did you also smear nut butter on top after it came from the freezer? Thanks!!

Emily von Euw said...

I think I did add a bit of water to the peanut butter, yeah. You spoon on some dollops of pb and then do a swirling motion with a chop stick or spoon :) I also added some after it was out of the freezer.

Meagan said...

What do you do with it all? Eat it up gradually within the week? Share it? Freeze it? That's A LOT of cake!! :D

Emily von Euw said...

LOL! I have a big family and lots of hungry friends :)

Anonymous said...

Hi Emily!

As a non-vegan who has had her fair share of not-so-great vegan recipes, I must admit that I was a bit skeptical when my friend sent me this recipe - but holy moly was I wrong! Three cheers for you (and for being able to eat cake - guilt-free- for breakfast!)! Can't wait to explore more of you blog.

Cheers,
Katy

Emily von Euw said...

Woo! I love hearing that - thanks a ton, Katy! x

Yanna Lai said...

Do the cashews for the filling need pre-soaking ? <3 your work!

Emily von Euw said...

It's optional - totally up to you because it'll work either way. Thank you!

Anonymous said...

Ok, I have now made this twice, once with peanut butter and once with sunflower seed butter. The sunflower seed butter was DOPE! You should try it!

Emily von Euw said...

Aww sheeiit. I will remember that.

Cori Anne said...

Hello! I am in the process of making this and I am wondering if you doubled your ingredients for the crust as mine hasn't created nearly as much crust as yours looks like it did....any tips? Love your blog :)

Emily von Euw said...

Oh... no I didn't ? Weird, but if you just use a bit more of everything you should make enough. Raw food recipes are never very specific :) You can always adjust to your needs. Thank you :D x

envirodiet said...

Gonna try this on Saturday!! So excited.. But, I was wondering what you think about soaking the cashews first and then maybe add less water/milk when blending?

Emily von Euw said...

Right you are!

Anonymous said...

Hi that cake looks awesome I am going to make it for my sons birthday , we doesn't have hemp seeds here is their something I could substitute ?what about Chia seeds?

Emily von Euw said...

Chia seeds would be ok but other seeds or nuts would work better.

David Gonzalez said...

I am going to make this today! What size spring form pan did you use?

Emily von Euw said...

Mine is adjustable so it was about 8 inches? :)

Swaggsetta said...

Hey Emily !
I have a few question I want to make this for thanksgiving so I have to get it right lol
1. How do you get the crust to not stick to the pan?
2. Whats the extra toppings you added on the top?
3. Did you use any coacoa powder in the filling cause it seems pretty light if so probably not much at all
4. CAN YOU PLEASE MAKE AN INSTAGRAM *cries* lol

That's all thanks :)

Emily von Euw said...

Hi :)

1. You can rub the pan with coconut oil before pressing in the crust, or line with with parchment paper.
2. I added hemp seeds, chocolate sauce, cacao nibs and peanut butter.
3. Yeah but not much, you can use however much you want though!
4. HAHA I want to so bad!! But my phone is really old :(

ohsonoko said...

Must be because all I have is a 10" & my crust didn't come up the sides like yours. This cake was AMAZING! It was a big hit & I plan to make it for all my friends. Thank you!

Alma said...

I made this yesterday and it was AMAZING!!!! It's already gone, too!

Rachel said...

Hi Emily! My cousin recently developed some weird allergies and can no longer eat dates. Is there something I could substitute? Thanks!!

Emily von Euw said...

You can use figs, raisins or prunes instead ;)

Emma D'Alessandro said...

Hello. This looks great. My brother recently asked me to make him a no added sugar birthday cake and I am in the midst of experimenting. How much does this taste like bananas? I recently made a chocolate cake with banana and it ended up more like a banana bread than a chocolate cake, which was delicious, but not what I am looking for. Thanks!

Emily von Euw said...

@Emma - It doesn't taste very strongly of bananas, don't worry :)

Angie said...

Em, I made this today for my birthday tomorrow, and the filling is friggin amazeballs right out of the food processor. You are my hero, thank you!

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