Japanese Black Sesame Tofu Ice Cream Cake (Vegan, GF)

Japanese Black Sesame Tofu Ice Cream

Author: Unconventional Cooks

Serves: 12

Ingredients

Base:
Your Favorite VEGAN pie crust (or our favorite vegan[url] ]crust or [url href="https://unconventionalcooks.com/2017/08/03/the-best-grain-free-pie-crust-low-carb-gf-df/" target="_blank" rel="nofollow"]paleo crust)
2-3 tsp black sesame seeds
Filling:
1¼ cup raw cashews
¾ cup silken tofu
4½ tbsp maple syrup (add to taste)
½ ripe banana (60g)
2 tsp vanilla extract
½ cup + 1 tbsp black sesame seeds

Instructions

Soak your cashews for 3-4 hours with room temperature water OR 20-30 minutes in boiling water. Set aside.
Preheat oven to 350F.
Gather all your ingredients for the crust, add in the sesame seeds. Mix together.
In a lined 7" cake pan, flatten out the dough to form the crust. Bake for 10 minutes or until the edges are golden.
Add all the ingredients of the filling into the blender. Blitz until smooth. Taste and adjust sweetness to your liking.
Once the crust is cooled, pour the filling in and freeze overnight or at least for 3-4 hours.
When you are ready to serve, allow the cake to sit at room temperature for 20-30 minutes to defrost.

Nutrition Information

Calories: 148.8 (without crust) Fat: 9.8 Carbohydrates: 12.4 Sugar: 6.8 Protein: 4.8

Recipe by Unconventional Cooks at https://unconventionalcooks.com/2018/08/19/black-sesame-tofu-ice-cream-cake-vegan-gf/