INGREDIENTS:
For the Crust:
. 1 bag of Rip’s Big Bowl Banana Walnut
. 10 dates – pitted
. ¾ cup plant milk
For the Nice Cream:
. 9 bananas
. 1 tsp vanilla extract
. ¼ cup plant milk
For the Topping:
. 1 pint strawberries – sliced
DIRECTIONS:
step 1
Peel and freeze bananas the day before or at least 4 hours in advance.
Step 2
In a blender or food processor, puree the date puree until finely chopped. Add Rip’s Big Bowl Banana Walnut Granola to the date palms in the food processor and blend until combined – slightly thicker than graham cracker crumbs.
Step 3
In a springform pan, press the date and granola mixture to the bottom of the pan – reserve 1 cup crumbs to add to the top later. Once the crumbs have been pressed to the bottom of the pan, add the vegetable milk 1/4 cup at a time, then slowly pour the vegetable milk over the crust, allowing the vegetable milk to evenly saturate the crust. Bake the crust at 400 degrees for 20 minutes. Let the crust cool completely in the pan.
Step 4
Put all the Nice Cream ingredients in a blender and blend until smooth. Pour the nicecream mixture into a springform pan and spread the mixture evenly over the base. Sprinkle with the remaining crumbs and refrigerate for two hours. When you’re ready to serve the cake, take it out of the refrigerator and top with fresh sliced strawberries. Remove snap ring from springform pan and slice to serve.
Step 5
Try adding other fruits to the banana when making Nice Cream – mangoes and berries work really well when added to the banana. Also try adding other types of berries or other summer fruits – the possibilities are endless. Store leftover Cream Dream Cake in the refrigerator.
