Neopolitan Nice Cream Layer Cake Recipe
July 18, 2018
Serves: Serves 12
Ingredients
BASE
- 1 cup almond flour
- 1 cup pitted Medjool Dates
- 2 frozen bananas
- 1 scoop Orgain Plant Based Protein Powder - Chocolate
- ¼ cup unsweetened almond milk
- 2 frozen bananas
- 1 scoop Organic Plant Based Protein Powder - Vanilla
- ¼ cup unsweetened almond milk
- 1 cup frozen raspberries
- 1 scoop Organic Plant Based Protein Powder - Vanilla
- ¼ cup unsweetened almond milk
- 8 oz chocolate, chopped
- 1 tsp coconut oil
- Fresh raspberries, for topping
Instructions
- Prepare a cake pan or baking dish with parchment paper or lightly grease with coconut oil.
- To make the base layer, add the almond flour and dates to a food processor or blender and blend until well combined and sticky. Press mixture into an even layer in the dish and set aside.
- Make the chocolate layer by adding all ingredients to a blender and processing until thick and creamy. Spread chocolate layer on top of the base layer in an even layer. Place pan in the freezer for at least 30 minutes before continuing.
- Make the vanilla layer by adding all ingredients to a blender and processing until thick and creamy. Spread vanilla layer on top of frozen chocolate layer and freeze again for 30 minutes before continuing.
- Make the berry layer by adding all ingredients to a the blender and processing until creamy. Spread berry layer on top of frozen vanilla layer and freeze again for a final 30 minutes.
- After the 30 minutes are up, remove the cake from the freezer and top with raspberries.
- Melt chocolate and coconut oil together over medium low heat and drizzle over cake before serving, if desired.
- Enjoy cake immediately and store leftovers in the freezer for up to 1 week.
