3/4 cup sliced almonds
8 dates, pitted
3 tablespoons coconut oil
1/4 teaspoon pure vanilla bean paste
3 large frozen bananas
1 shot strong espresso
1 teaspoon pure coffee extract
1 tablespoon maple syrup
1/4 cup almond milk
1/4 cup mini semi-sweet dark chocolate chips
To form the crust, pulse the almonds, dates, oil and vanilla in a food processor until it becomes a sticky paste-like consistency. Line the bottom and sides of a 6-inch springform pan with cling-wrap. Evenly press the mixture into the bottom of the pan, starting with the edges and working toward the middle of the pan. Then carefully press around the edges of the pan one last time to remove any visible lumps from the finished product. Freeze for 2 hours to set.
In a blender or food processor, combine the bananas, espresso, extract, syrup and almond milk. Turn off the blender and stir with a rubber spatula to remove any air pockets. Then continue to blend until smooth. Fold the chocolate chips into the mixture. Pour onto the frozen crust and tap the bottom of the pan on the counter to even out the cream. Smooth the top with the spatula. Then freeze for at least 2 hours to set.
Remove cake from pan. Carefully peel back the cling wrap from the sides. Gently slide a thin metal spatula under the crust. Lift the cake from the cling wrap and place onto a decorative plate. Allow to soften at room temperature for about 5 minutes before serving.
Yield: 6-8 servings