Recipes
BarleyMax Mint Carob Frozen Cake
Submitted By: Rhonda Malkmus
Who needs birthday cake when you've got this! Tastes just like a chocolate ice cream cake, plus the minty, cool nutrition of BarleyMax built right in.
Ingredients
Crust
- 2 cups macadamia nuts (soaked, drained and dried) or 1 cup macadamia nuts & 1 cup pine nuts
- 1/2 cup Medjool dates, pitted
- 1 Tbsp agave nectar
- 1 tsp lemon zest
- pinch of Celtic Sea salt
- 1/2 cup finely shredded unsweetened coconut
Pie Filling
- 3 avocados (halved, pitted and scooped out of the shell)
- 1/2 cup agave nectar
- 1/2 cup organic maple syrup
- 1/2 cup carob powder
- 1 tsp Roma or other instant grain beverage
- 1/2 cup raw almond butter
- 1 tsp fresh lemon juice
- pinch of ground cinnamon
- pinch of ground nutmeg or cardamom
- 1 Tbsp BarleyMax Mint (or fresh mint leaves or 1/2 tsp mint extract)
- 1 Tbsp psyllium husks or ground hemp seeds
Pine Nut Cream
- 1 cup pine nuts, almonds, or macadamia nuts (soaked 12 hrs. and drained)
- 1 Golden Delicious apple
- 1/2 cup agave nectar
- 1/2 vanilla bean (cut into small pieces) or 1 tsp vanilla
- 1 cup distilled water
Directions
Crust
- Process all ingredients in a food processor, except coconut, until moist and crumbly.
- Place coconut in the bottom of a 9” springform pan.
- Chill while making the filling.
Pie Filling
- Place all ingredients except ground hemp seeds or psyllium husks in a VitaMix or other powerful blender and process until smooth and creamy.
- Add hemp seeds or psyllium husks and continue blending just until incorporated.
- Pour into crust. Top with Pine Nut Crème and place in freezer to set.
- Garnish with mint leaves just prior to serving.
Pine Nut Cream
- Place nuts, apple, agave nectar and vanilla bean in Vita Mix or other powerful blender and slowly add water.
- Less water makes a thicker consistency so add the water slowly until desired consistency is reached.
For a fun color, blend in a couple of strawberries or 1/2 cup raspberries or blueberries.
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