Tonight came the arrival of the (Raw Vegan!) Peanut Butter Ice Cream Cake! It was sooooooooooo delicious! And best of all... it had absolutely no dairy, refined sugar, flour, gluten, additives, flavor enhancers, or preservatives!! :)
For the Cake!
- 1 1/2 cups peanut butter
- 1 1/2 cups water
- 1/3 cup agave
- 1 tsp. vanilla extract
- pinch of sea salt
Blend all ingredients in a blender or food processor. (*note: It is best to add the peanut butter in slowly...)
Pour into springform cake pan, and put in freezer.
For the Chocolate Ganache!
- 3 tablespoons maple syrup or agave
- 3 tablespoons cocoa powder
- 1 tablespoon water
- 2 tablespoons coconut oil (melted)
- 1 tsp. carob powder
- 1/2 tsp. vanilla extract
Blend all ingredients together, use immediately.
If desired, top with peanut butter cups. :)
The cake can be stored in the freezer for up to 3 months... but it will most likely be gone by then! ;)