ギンタ・ラピーナさんのインスタグラム写真 - (ギンタ・ラピーナInstagram)「🤎V/GF “SNICKERS” ice cream cake recipe. Ever since i discovered this cake @thetastyk i couldn’t wait to give it a try. And now it’s Bryant’s favorite desert and by his request i have to make it every week. He has a big sweet tooth. 😏 Here is the recipe with some my own tweaks to it: ——ingredients—— Base: 1 cup of oat flour (i use GF) 1/3 cup peanut butter (creamier the better) 2 Tbsp maple syrup Cream filling: 1 cup raw cashews, soaked for 4-6 hrs, if you put them in boiling water you can speed up the process 1/2 cup full-fat coconut milk (canned) 4 tbsp coconut oil/butter melted 3 tbsp maple syrup 1/2 tsp vanilla extract Salted caramel: 3/4 cup full fat coconut milk (canned) 1/2 cup peanut butter 2-3 tbsp coconut sugar Pinch of salt 3/4 cup peanut halves (i do half lightly salted and half unsalted) Chocolate ganache: 7oz (200g) 70% cacao vegan dark chocolate (I used @hukitchen chocolate) 1/2 cup coconut milk (canned) ——Method—— 1. Take 8 inch (20cm) round cake pan (the one you can open on the side) 2. For the base, place the oats in food processor/blender and pulse until it becomes floury. Take it out and in the bowl mix it with peanut butter and maple syrup (with your hands) Then place the dough into the cake pan and press down evenly. Place it in the freezer while you make the rest of the cake. 3. Place all cream filling ingredients into a high speed blender and blend until smooth. Pour the mixture over the base and even out, then immediately place it back in the freezer for 30min. 4. For the caramel, place the coconut milk in a small pot over medium heat. Add in the peanut butter, coconut sugar and salt and stir together. Bring to a boil, let simmer for 30 seconds, stirring continuously, then take off the heat. 5. Sprinkle half of the peanut halves over the cream layer, then pour the caramel on top and sprinkle remaining peanuts on top. Place back into the freezer. Rest in comments 👇」10月26日 2時37分