Salted Chocolate-Peanut Butter Vegan Nice Cream recipe

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Ingredients

¼ cup raw cashews
1 ripe banana
1 cup ice cubes
3 ounces extra-firm tofu, pressed to remove water
⅓ cup cacao powder
2 Medjool dates, pitted
3 tablespoons creamy peanut butter
2 teaspoons vanilla extract
1 teaspoon soy milk, or more as needed
¼ teaspoon sea salt
⅓ cup crushed peanuts

Nutrition Info

1162.1 calories
carbohydrate: 84.2 g
cholesterol: : -
fat: 79.4 g
fiber: 22.3 g
protein: 41.3 g
saturatedFat: 19.2 g
servingSize: -
sodium: 1279.2 mg
sugar: 34.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place cashews in a bowl and cover with water. Soak for 1 to 3 hours. Drain.

  2. Combine soaked cashews, banana, ice cubes, tofu, cacao powder, dates, peanut butter, vanilla extract, 1 teaspoon soy milk, and salt in a blender. Process until smooth. Add an additional teaspoon of soy milk only if needed, in order to keep the mixture as thick as possible.

  3. Pour into a bowl and sprinkle with crushed peanuts.

Recipe Yield

1 serving

Recipe Note

It's like your favorite peanut butter cup, but better because it includes a touch of salt. And, ya know, it's in nice cream (=ice cream) form, so...yum.

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