Last week, Taryn made me this spectacular vegan ice cream cake for my birthday. I was fortunate enough to get a few other goodies that day as well, but even if this was the only gift I received on my birthday, it would have been more than sufficient. I realize I have a bias here, but I’m not exaggerating when I tell you this cake was fantastic – we finished the whole thing that night!

Print Chocolate & Cinnamon Vegan Ice Cream Cake Prep Time: 10 minutes Cook/Cool Time: 20 minutes Total Time: 3 hours My Latest Videos Ingredients For the crust 1 cup oats

1 cup walnuts

1 cup dates

2 tbsp maple syrup

1 tsp cinnamon

2 tbsp peanut butter



For the filling 2 cups vegan chocolate

1 cup soy milk

2 tbsp vegan margerine or coconut oil

1 block silken tofu

1/2 tbsp cinnamon powder



Toppings (optional) 1/4 chopped nuts

1/4 cup coconut flakes

1/2 tsp cinnamon Instructions Heat oven to 350 degrees. In a food processor, combine ingredients for the crust and blend until coarse. Trace the bottom of a pie or cake dish onto parchment paper and cut out, leaving 2 four inch tabs on either side of the circle (a cake pan with a removable bottom would be easier if you have it). Press dough into parchment lined dish and bake for 20 minutes. Meanwhile, blend ingredients for filling. Pour onto baked crust and freeze for 3-4 hours. After about an hour, add the toppings you desire and press them into the pie and place back in the freezer. 3.1 http://veganfoodlover.com/chocolate-frozen-pie/ VeganFoodLover.com