Prep time: 15 Minutes
Yield: Makes one large 8 inch cake or 12 personal-size cakes.

Chocolate Fudge Layer Ingredients:

  • 3-4 Ripe Avocados
  • 1/4 Tsp Salt
  • 2 Tbsp Unsweetened Almond Milk
  • 1 Tsp Vanilla Extract
  • 4 Tbsp Maple Syrup
  • 5 Drops Liquid Stevia (Optional)
  • 1/2 Cup Natural Cocoa Powder

Peanut Butter Ice Cream Layer Ingredients:

  • 1/2 Cup Peanut Butter (You can use natural cashew or almond butter instead if you wish)
  • 1/2 Cup Coconut Cream
  • 1 Tsp Vanilla Extract
  • 1 Ripe Banana
  • 1/2 Cup Unsweetened Shredded Coconut
  • 5 Drops Liquid Stevia
Ganache Layer Ingredients:
  • 1 Cup Virgin Coconut Oil
  • 1/2 Cup Natural Cocoa Powder
  • 1/4 Cup Maple Syrup


  1. Individually blend each layer in your food processor until completely smooth and place in separate bowls (to be ready for layering).
  2. Spray your muffin tin or spring form pan with a healthy, non stick cooking spray.
  3. Begin layering using the Ganache layer first.
  4. Then the Peanut Butter Ice Cream.
  5. Then the Chocolate Fudge.
  6. Finally top with another layer of the Chocolate Ganache.
  7. Place in the freezer for 3-4 hours.
  8. Remove from freezer and serve immediately.
  9. To store place in a sealed tight container in the freezer.

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