This raw vegan, gluten free Choconanna Nutty Freezer Cake is all kinds of delish! It’s a recipe by one of our most amazing recipe contributors, Bella Lindemann. She’s a functional nutritionist who specialises in digestive health. Over to you Bella! E + C
This is probably one of the simplest, and most delicious dessert recipes you can make. And the good news? It’s gluten free and raw vegan! You can also modify the recipe for this Choconanna Nutty Freezer Cake to make it paleo for all of the gut-healers out there, or for those who want a sweet treat without all the refined sugar.
The base can be modified to use whichever nuts you prefer to eat – I love walnuts for their anti-inflammatory omega 3’s, and macadamias and pecans for their high fat content. Because we need lots of healthy fats in our diet! Did you know healthy fats are needed to make our hormones?
If you’re keen to reduce or alter the sugar content, the maple syrup in the base can be swapped for honey or rice malt syrup, or removed and swapped for melted coconut oil.
If you’re nut, I mean NOT, a massive peanut butter fan, or legumes cause you issues and you want to make the recipe paleo, you can swap this for another nut butter, like cashew, hazelnut or ABC (almonds, brazil nuts, cashews) nut spread. They all taste delicious, especially when you make a blend of all 3!
This Choconanna Nutty Freezer Cake works perfectly at a warm sunny BBQ, or in our case, my brother’s 30th birthday bash at the beach. Just add a side of fresh berries and away you go!
If your family and friends love living a healthy lifestyle of gluten free and raw vegan/paleo, I hope you enjoy eating this Choconanna Nutty delight as much as we all did!
- 1 cup mixed nuts (I used walnuts, macadamias and pecans)
- 1 cup desiccated coconut
- ¼ cup maple syrup or other sweetener like honey or rice malt syrup
- ½ tbsp. cacao
- ⅛ tsp. rock salt
- 2 cups peanut butter
- 4 large ripe bananas
- 4 tbs. coconut oil
- 2 tbs. cacao
- 2 tsp. vanilla extract
- ¼ cup dark sugar-free chocolate, melted
- Line a round, spring-form, baking tin with baking paper
- For the base, place mixed nuts in the food processor and blitz until the nuts have broken down into a crumble.
- Add desiccated coconut, maple syrup, cacao and rock salt, then blitz to combine so that the mixture starts to stick together.
- Press the mixture evenly into the lined spring-form baking tin using your fingers.
- Place in the freezer while you prepare the next layer. Wash the blender out before starting the next layer.
- For the nutty layer, place 1 cup of peanut butter, 2 bananas broken into chunks, 1 tsp. vanilla extract and 2 tbs. coconut oil in the blender and blitz until smooth.
- Pour over the base, then place the tin back into the freezer.
- For the chocolate layer, add 1 cup of peanut butter, 2 bananas broken into chunks, 1 tsp. vanilla extract, 2 tbs. coconut oil and 2 tbs. cacao in the blender and blitz until smooth.
- Pour over the nutty layer, then place the tin back into the freezer.
- For the chocolate topping, drizzle the melted chocolate over the top layer, then place back into the freezer for at least 4 hours to freeze through.
- Serve with more drizzled chocolate and berries!
- This freezer cake tastes the best if you eat it about 30 mins after removing from the freezer. So creamy!
Bella Lindemann is a Certified Functional Diagnostic Nutrition® Practitioner who specialises in working with active and health-conscious women who suffer from chronic digestive complaints, fatigue and weight issues.
As someone who caught both the ‘good’ and ‘bad’ kind of travel bug, Bel is passionate about helping others overcome their health challenges so they can get back to their vibrantly happy and healthy life and travel with confidence.
She is also a sucker for dessert and spends lots of time modifying recipes for her clients who are on gut-healing diets. This is one of those recipes so don’t be afraid to share it with your gut-healing family and friends! Find out more about Bella HERE!