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Christmas Nice-Cream Cake



  • 2 cups of mixed nuts, milled to meal (I used almonds and walnuts)
  • ½ cup of rolled oats, milled to oat flour
  • 9-10 pieces of Medjool dates, soaked, drained, pitted
  • 3 TBSP of organic raw cacao powder
  • ½ tsp of ginger
  • Pinch of rock salt
  • 2-3 TBSP of coconut oil

Banana-Nice-Cream Layer:

  • 5 cups of organic cashew nuts, soaked for at least 4 hours
  • ½ package of organic full-fat coconut cream, chilled
  • ¼ cup of rice malt syrup
  • ½ tsp of organic Ceylon cinnamon
  • ¼ tsp of ground nutmeg
  • ¼ tsp of ground clove
  • 2-3 pieces of green cardamom pods
  • 1 tsp of ground vanilla bean
  • Juice of 1 organic lemon + zest
  • Juice of 1 organic orange + zest
  • 2-3 TBSP of coconut oil
  • 1 piece of organic kiwi fruits
  • 1 piece of organic ripe banana

Berry-Nice-Cream Layer:

  • 5 cups of organic cashew nuts, soaked for at least 4 hours
  • ½ package of organic full fat coconut cream, chilled
  • 2 cups of berries of your choice
  • 3 TBSP of rice malt syrup
  • 1 TBSP of coconut oil

Chocolate Topping:

  • 1 bar of dark chocolate (at least 70% cacao), melted


  1. Process all ingredients for your crust into crumbly consistency and press into freezer-proof dish prepped with coconut oil and baking paper (I used a round one but any other form works too). Put into freezer.
  2. Process all your ingredients for your banana nice-cream layer into a smooth consistency and add on top of your crust. Put back into your freezer.
  3. Process all your ingredients for your berry nice-cream layer into smooth, creamy consistency – scoop on top and return dish to your freezer.
  4. In a double boiler, melt your dark chocolate and scoop on top of your nice-cream berry layer – return your nice-cream cake back into the freezer.
  5. Freeze for a minimum of 4 hours. Let your nice-cream cake defreeze a little before cutting.
  6. Enjoy, how deliciously fun & simply healthy eating can be!
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