Jaffa icecream cake

Makes 1 20cm and 1 10cm tin

CRUST

1 cup almond pulp

1/2 cup (approx) oats

1/2 cup (approx) buckwheat groats

1/4 cup (approx) cocoa

small handful dates soaked in water plus some of the soaking water

1 tsp ginger (or more)

2 tsp cinamon (or more)

rind of 3 oranges

Blitz oats and buckwheat in foodprocessor until fine but slightly chunky still so you get crunchy buckwheat bits in the crust, add other ingredients and blitz (adding a little date soaking water as needed) until it all sticks together. Press into lined tins (ie baking paper lined) on base and sides and put in the fridge whilst doing the filling.

FILLING

5 small (or 3 large) bananas

1 small avocado (optional)

small handful of dates (soaked in water)

small handful of cashews (soaked in water)

3 oranges (take the peel off after rinding them for the crust)

1 tsp vanilla

1/2 cup (or more) cocoa

1 Tb coconut butter (optional)

1 T cinamon

1 tsp ginger

Blitz cashews and dates until they form a paste. Add other ingredients and blitz until smooth. Pour into tins over base.

Freeze at least 4 hours or overnight.

Put in fridge about 30-40 mins prior to serving. Freeze any leftovers.

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