~Raw~Vegan~Gluten Free~Dairy Free~
Serves 20 small portions
For Base:
2 1/2 cups sunflower seeds
12 fresh mejool dates
2 tablespoons coconut oil
pinch of salt (optional)
For Ice cream:
5 frozen bananas
2 frozen kiwis
1 1/2 cups frozen green grapes
1 1/2 cups frozen blueberries
1 cup chopped pineapple
1 cup rockmelon
1 punnet frozen strawberries
Line 20cm cake tin
Blend all base ingredients in food processor until a sticky crumble is formed
Press evenly into base of prepared tin and refrigerate
Blend 1 banana with the kiwi and grapes. Set aside in fridge.
Blend 1 banana with blueberries. Set aside in fridge. Repeat for pineapple, rockmelon, and strawberries each with remaining bananas.
Remove chilled base and icecream flavours from fridge.
Dollop a ladle-full each flavour until tin is full.
Swirl top delicately with a skewer to create a marble effect.
Place in freezer for a minimum of 3 hours before serving.
Garnish cake with your choice of toppings (shredded coconut, fruit, berries, gojis, or edible flowers) before serving.
Enjoy!
Very cute blog you've got here ;)
ReplyDeleteMuch love to ya!
~Em
thankyou! :)
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