Citrus Nicecream Cake

Citrus Nicecream Cake: just 7 ingredients required, this summer treat is no-bake, entirely vegan and gluten-free! For twist on our Banana Nicecream, we added orange zest, lemon juice for even more tanginess, and a date base for natural sweetness!

1 cup medjool dates (pitted before measuring)⁠
1 1/2 cups raw walnuts⁠
1 pints sea salt⁠
3 pints Banana Nicecream⁠
1 tsp vanilla extract⁠
1 Tbsp citrus zest (we used orange)⁠
1/4 cup lemon juice⁠

For Serving (optional)⁠
Frozen berries⁠
Orange zest⁠
Shredded coconut
1. Prepare a cheesecake pan by lining with parchment paper. Set aside.⁠
2. Prepare crust by adding dates to a food processor and blending until small bits remain and it forms into a ball. Remove and set aside.⁠
3. To the food processor, add walnuts and salt and process into a meal. Then add dates back in and blend until a loose dough forms - it should stick together when you squeeze a bit between your fingers.
4. Add crust to pan and press with fingers to distribute. To pack it down, use a small glass wrapped in parchment paper and really press it down, allowing the crust to come up the sides. Set in freezer to firm up.⁠
5. Add all filling ingredients to a blender and mix until very smooth. Taste and adjust flavour as needed, adding lemon or orange zest for citrus flavour.⁠
6. Add filling to the chilled crust and tap a few times to release any air bubbles. Then loosely cover with plastic wrap or wax paper and freeze until firm - about 6 hours or overnight. Before slicing and serving, let thaw slightly for about 20-30 minutes.⁠
7. Serve as is or top with a touch of coconut whipped cream and/or citrus zest and fresh berries!⁠


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