Freedom Friday: Mini Raw Vegan Ice Cream Cakes

June 20, 2014

To say Georgia is hot in the summer is boring, redundant and one of the most blatantly obvious things I could tell you all right now….so I will say this: West Georgia is currently akin to a greenhouse that has been baking on the surface of the sun for roughly one million years while being pumped with steamy, moist air….I went there, I used the word moist. I thought growing up on Long Island had taught me how to deal with hair, skin and basically life in general when the heat and humidity appear- WRONG, so very wrong.

Despite the sweltering temperatures that just Do. Not. Quit…. There are a few positives: everything blooms at the end of spring and the beginning of summer in Georgia. The flowers are just breathtakingly beautiful and the trees are electric neon green. If not for the sheer beauty, our fantastic pool and our icy central AC I would be on the next flight out to New York, pups in tow.

One of my favorite treats and ways to cool off at summertime parties as a kid were ice cream cakes. Cold enough to cool you down and just fancy enough to serve as a birthday cake, ice cream cakes are the perfect combo for summer parties! I have created a recipe for easy, delicious mini raw vegan ice “cream” cakes and I suppose I have to share……what if you are all stuck in the heat like me? Cool off with these healthy treats while still staying bikini ready all season!

Freedom Friday: Raw Vegan Mini Berry Ice Cream Cakes

Mini Raw Vegan Ice Cream Cakes

2 bananas, (1) sliced into chunks and frozen (freeze for about one hour), (1) sliced thinly

1 cup blueberries

½ cup coconut milk (full fat in can)

1 tsp. agave nectar

½ tsp. vanilla extract

1 tsp. ground cinnamon

1 tsp. raw cocoa powder

 

In blender mix frozen bananas, blueberries and coconut milk until it forms a thick puree, mix in agave nectar and pulse until distributed uniformly, repeat with vanilla extract

Pour blender mix into nonstick muffin tins (fill two muffin cups) freeze for about 3 hours

Remove mix from cups and lay flat on plate

Lay banana slices on top of one cake layer and sprinkle with cocoa powder, place second layer gently on top of banana layer and press down lightly, sprinkle with cinnamon powder

Serve immediately! Happy weekend all!

 

Also on Freedom Friday: Raw Vegan Romaine Tacos

Allergen-free Body Products, plus DIY Shampoo recipe

Cheery Pasta Salad

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Photo: Kate Coffey

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Contributing Editor Kate Coffey is the founder of Forever Fascinated Blog, a vegan, the lucky co-parent to Miss Wednesday the Wonder Pup, a French speaking/lover of anything French U.S. Army Wife who is on a mission to spread the good word about living life to its fullest! You can also follow Kate on her Instagram and vegan organic pet treat shop, Wednesday Cafe.

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