The Costa Rica News (TCRN) – What do you do in the heat of the Costa Rican summer when all you want is a piece of cake?

Whip up this super easy and scrumptious raw vegan, no-bake, cake made with nature’s most perfect foods. It is creamy, sweet, fresh, tart, and beautiful.

Coconut Berry Blast Banana Ice Cream Cake

10 strawberries for outside, cut in half
Vanilla ice cream cake layer
2 cups cashews
2 bananas
1 cup dates
1/4 cup melted coconut oil
Seeds from 1/2 vanilla pod (or 1/2 teaspoons vanilla extract)
Coconut milk or coconut water, as needed
1 cup frozen blueberries
1 cup frozen strawberries
1 cup of nut milk or coconut water, use as needed  1 cup dates, walnuts or another banana

To make the first layer: place the halved strawberries around the edge of a spring form pan. Set
aside. Now blend all the vanilla ice cream cake ingredients together until smooth, adding as little
vegan milk or coconut water as possible (I used about 1/4 cup). Spread into the bottom of the
pan, this should press the berries to the inner edge. Put in the freezer.

To make the berry layer: blend it all up until smooth. Carefully spread over top of the vanilla ice cream cake layer and put in the freezer for about 2 or 3 hours, until it’s set. Then cut and serve with other berries! Let it
soften a little before eating, because it makes it creamier.

Recipe compliments of Amber Zuckswert, founder of Epic Living Retreats and in Manuel Antonio

The Costa Rica News (TCRN)

San Jose, Costa Rica