So, it’s been a while since creating in the kitchen. A good friend saw a Snickers cake and put me to the test… and I loved making this one!
It’s easy enough – not too expensive and was an absolute hit with those who tasted it!
SO HERE IT IS….
SERVED WITH BANANA, CHIA SEEDS & ROASTED PEANUTS
BOTTOM LAYER (Biscuit Base)
- Roasted peanuts, roughly chopped
- Maple syrup (quantity?)
- 2 tablespoons of Pics peanut butter or coconut oil to gel ingredients together
Mix base ingredients together until dry and well blended together. Spread mixture over the bottom of a cake tin and set in fridge
You might like to add quantity? melted carob to your base. Be aware that most carobs that are not raw, contain milk products. Personally I love Kitchen Bear Carob and find this to be an amazing secret addition to this recipe
- Coconut paste (quantity?)
- 2 dates, roughly chopped
- 2 tablespoons of maple syrup
Mix together and spread over base. Set in the fridge till cool
THIRD LAYER (Ice Cream Top)
- Cacao powder (quantity?)
- Cacao chocolate (quantity?)
- Coconut cream (quantity?)
- Xanthum gum (quantity?)
Mix ice cream top ingredients together and place on top of second layer. Place the whole tin in the freezer
Your ice cream cake will be ready in 1 hour and is best served straight from the freezer. Serve sprinkled with banana, chia and peanuts