CHOCOLATE BANANA ICE CREAM CAKE WITH COCONUT PECAN CRUST

4 Mar

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Oh boy, where do I start? Well first of all, it is that time of the month, which means my cravings for anything chocolate is endless and I refuse to eat anything unhealthy for the fear of feeling and looking even more bloated! (Excuse my girly rants). Anyways, I was craving something chocolaty, creamy, and cold, so I stumbled upon this amazing anti-pms formula on multiplydelicious.com and thought wow, here’s what I need! This recipe is 100% sugar free, healthy, and amazingly delicious! It definitely hits the spot ๐Ÿ˜‰

Recipe for crust:

1 cup unsweetened coconut shreds
1.5 cup pecans (chopped)
1/2 cup brown rice flour
1/2 cup organic quinoa flakes
6 stevia sachets
1 tsp ground cinnamon
3 tbsp organic/salt free grass fed butter
2 tbsp coconut oil
1/2 cup organic sugar free carob chips

Preheat oven to 350 degrees F.

Grease a round cheesecake baking dish and set aside.

Add all ingredients (except butter, coconut oil, and chocolate chips) in a food processor and pulse until crumble forms. Slowly pulse in butter and oil until well ground. Stir in chocolate chips.

Spread crumble in greased baking dish. Use your fingers to gently press the crumbs across the bottom and up the sides (about 2/3 of the way up).

Bake in the oven for 15 minutes until crust is golden.

Set the pan aside and let it cool completely.

Recipe for filling:

6 medium ripe bananas (peeled and mashed)
1/4 cup unsweetened raw organic cacao powder
6 organic stevia sachets
1 cup organic unsweetened lite coconut milk
1 tsp organic pure vanilla extract
2 tbsp organic sugar free carob chips (or dark chocolate chips)
1/4 cup almond slices
3 tbsp unsweetened coconut shreds
2 pieces organic extra dark chocolate (for topping)

Combine bananas, cacao, stevia, coconut milk, and vanilla extract in a blender and blend until smooth chocolate cream forms (nom!)

Pour chocolate cream into cooled pie crust and sprinkle with coconut, almond slices, and chocolate shavings).

Cover pie with a plastic wrap and freeze overnight (or for a minimum of 5 hours)

When ready, let it sit at room temperature for 10-15 minutes. Enjoy this delight with a smile ๐Ÿ™‚

2 Responses to “CHOCOLATE BANANA ICE CREAM CAKE WITH COCONUT PECAN CRUST”

  1. elisebakes March 4, 2013 at 6:25 pm #

    Looks delicious!!

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