I absolutely love celebrating birthdays. I have a friend who celebrates her half birthday pretty hard. I think I might have to adopt that tradition myself. I have always loved spending a day by myself. Heading to the beach with a good book, getting a massage, having an ice cream cone and then heading out with my friends for an all-night dancing extravaganza. This year, however, was turning out to be a little different.
This year I was told to be available at 7:00 the night of my birthday, wearing my red pin-up dress. I have been dying for an occasion to wear it since I bought it two years ago. I know, way too long not to have rocked it to some event. Debuting the dress, we strolled through town chatting and me trying to guess every single place that we could be going. We arrived at a restaurant that I had been wanting to try since last fall. It was an awesome night of trying lots of yummy small plates & wine. It was the perfect way to end the night and I am so grateful for all of my friends and fam who sent me messages, left me voicemails and the snail mail cards I received. They made my 31st birthday outstanding!
Now back to food. For my birthday I always asked for ice cream or an ice cream cake. I loved the crumbly cookie part with the chocolate fudge that was in the middle. I used to even split the cake down the middle to get to that part first. For my birthday this year, I really wanted to make an ice cream cake with peanut butter ice cream, but as it turns out you don’t even need to use ice cream. This was NOT my intention, but a rather serendipitous moment in the kitch. This is why I decided to dub it an icebox cake. I made a mini cake, intending it to serve 2 people, but it ended up being 5 servings. Another fortunate accident in my world of experimentation. When playing around in the kitchen, I find it best to be flexible and go with whatever happens to…happen. A cookie-like crumble crust with a chocolate layer and peanut butter mixture topped with these homemade PB cups (check out bot raw and raw vegan recipes for the PB cups) make this easy to assemble cake a super rich birthday, or any day treat. What is your favorite birthday treat?
Ingredients (Serves 4-6)
For the crust
- 1/2 c. peanuts
- 1/4 c. almonds
- 1/2 tbsp. coconut oil
- 2-3 pitted dates
- 1 tsp. vanilla extract
- 1/2 tsp. sea salt
For the chocolate layer:
- 4 tbsp. cacao powder
- 2 tbsp coconut oil
- 1/2 tbsp. honey
- 1/2 tsp. vanilla extract
- 1/2 tsp salt
For the peanut butter mixture
- 1/2 c. peanut butter or your favorite natural brand
- 1-2 tbsp. honey (date paste or maple syrup for vegan)
- 1 tsp. sea salt
For the peanut butter cups
- Follow this vegan homemade chocolate peanut butter cup recipe or your favorite vegan brand
1. Combine ingredients for the crust into a food processor until it becomes a dough consistency.
2. Put into mold and put in freezer. (I used a small tart pan, but a small pie dish or ramekin would work fine).
3. Make chocolate mixture and pour over the top of the mold. Reserve a bit to drizzle over the top of the cake at the end.
4. Return to freezer.
5. Add the peanut butter mixture ingredients to a bowl and mix until well combined.
6. Spread the peanut mixture on top of the chocolate layer of the cake.
7. Top with halved homemade vegan PB cups (or your favorite brand) and drizzle with remaining chocolate. Freeze for 3-4 hours.
8. Remove from freezer 5-10 minutes before serving. 🙂