on September 12, 2013
Since Eric and I have been eating raw, we’ve been eating a ton of frozen banana soft serve ‘ice cream.’ If you’re unfamiliar with this delightful treat, it’s just frozen bananas in the food processor (or high-powered blender) until smooth and creamy. It’s the best soft serve ice cream I’ve ever had. I don’t know about you, but I get a mighty sweet tooth in the evenings — after dinner while we’re hanging out — and this always does the trick. It’s a satisfying, sweet and healthy dessert. You can add any other fruit in addition to bananas, too, to mix things up a bit. I’ve posted about it before here.
Last night, though, I stepped it up a notch. I’d been envisioning for a while a little torte/cake/cheesecake — whatever you want to call it — made out of the frozen soft serve with a little crust on the bottom. So last night I whipped up a little raw cheesecake type crust (it’s actually pretty much the same recipe as the crumble from the nectarine crumble with a little extra water) and a batch of banana blackberry soft serve. I used mini springform pans, but you can use kind of dish, or muffin tins with cupcake papers would be a perfect (and easy to remove!) way to serve these.
Makes four 4-5 inch tortes
For the crust:
1/2 cup raw cashews
1/2 cup unsweetened grated or shaved coconut
1/2 cup dried dates
1/4 cup ground flax seed
1/4 tsp cinnamon
~2 Tbls water
For the filling:
3 cups frozen bananas (in chunks)
1/2 cup frozen blackberries
In the food processor, combine all crust ingredients, except water, and process until fine. Add water and process. It should be a moist clumpy consistency that is easily pressed into the cake pan. Using whichever pans you prefer, press a thin layer of the crust into the bottom of the pans. Give the food processor container a quick rinse to remove the crumbs and process the bananas and blackberries. This should take 5-10 minutes, and will require you to push the mixture down off the sides a number of times to get it to process until smooth. When the banana mixture is smooth and creamy, divide evenly among the pans and smooth the tops. Freeze for at least one or two hours (or more) and serve with a garnish of shaved coconut or blackberries.