This recipe is so easy to make with relatively simple ingredients; this dessert really packs a wow factor!
I say pudding/dessert… Team Peck have been known to have it for breakfast!
It is a sugar-free and gluten-free creation which can be tweaked and altered to any flavour combinations you may like. I personally like this 3 layer colour combo as it is a nostalgic throwback to the Neapolitan Ice-cream we had as children.
I have given you the choice of a vegan or dairy recipe. Both are super creamy and tastes very naughty!
1 cup of almonds
1/2 cup of hazelnuts
1/4 cup maple syrup (you can omit this sweetener completely or use an alternative syrup. If you chose to use honey, be aware of the strong flavour)
1 tbsp of nut butter (a neutral nut butter works best such as cashew. If you don’t have nut butter you could use ordinary butter or just water to bring the mixture together)
4 frozen bananas
1 cup of mascarpone (Vegans can substitute this with nut or rice milk)
1 vanilla pod seeds/ 2 tsp vanilla extract
1 cup of frozen raspberries (for last layer and top of cake)
6″ or 15cm round tin works well for these quantities.
Roast the almonds and hazelnuts. Once cooled whizz into a fine crumb. Add the syrup and butter and press into cake tin. Place into the freezer whilst you make the filling.
Place the frozen bananas with the mascarpone or milk and vanilla into a high powered food processor. Once you have an ice-cream consistency pour 3/4 of the mixture onto your base. Freeze this layer completely.
With the remaining 1/4 mixture add half your raspberries or chosen fruits into the food processor until you see the colour magically appear! Pour the last layer and place frozen raspberries/fruits on top.
Once completely frozen you can get the cheesecake out of its tin by warming the sides with some warm water. Let the cake defrost for 15mins before cutting and eating. This cake will not keep out of the freezer, so treat it just like ice-cream. You can cut it into portions and defrost only the pieces you need.