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Vegan Blueberry and Strawberry Nice Cream Cake

Everyone seems to be hopping on the nice cream train, why? Because it is delicious! In honor of all the tasty nice cream cones we are seeing all over Instagram, we have created a delicious and nutritious, vegan Nice Cream Cake.
 
Ingredients
 
Crust
1 cup of medjool dates, pitted and chopped
1 cup almonds
¼ cup Hemp Buds
¼ cup unsweetened coconut, shredded
1 tbsp. Chocolate Hemp Burst
1 tbsp. raw cacao powder
Pinch of salt
 
Nice Cream
 
1 cup raw cashews (soaked)
½ cup raw hazelnuts (soaked)
6 tbsp. maple syrup
1 cup Hemp Buds
1 cup frozen strawberries
1 cup frozen blueberries
½ cup coconut cream
 
 
Instructions:
 
Crust
Place almonds into a food processor or high-speed blender, pulse until chopped into small, rough pieces.
Add medjool dates, hemp buds, Hemp Burst, cacao powder, salt.
Pulse until combined, then run on high until a dough forms.
Line the sides of an 8’inch round cake pans with parchment paper.
Spoon almond and date mixture into the pan and pat down for an even crust.
Refrigerate crust while preparing your nice cream.
 
Nice Cream Cake
In your high-speed blender or food processor, combine soaked cashews, Hemp Buds, hazelnuts, creamed coconut and maple syrup and process until smooth.
Separate mixture into 2, even bowls.
Add bowl 1 back in the food processor with strawberries and process until smooth.
Spoon mixture back into your bowl.
Add contents of bowl 2 with blueberries into the food processor, process on high until smooth.
Remove crust from the refrigerator and begin to spoon contents of both bowls into the cake pan.
Randomly place large or small dollops of each flavor to create a marble effect.
Cover mixture with saran wrap and place in the freezer.
Let set for 4 hours, until cake is solid.
Remove from cake pan, cut and serve cold.
Enjoy!
 
 
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