Popeye's Peanut Butter Fudge Mud Pie

Yes, as the name implies, there is spinach in it, and let me tell you, it tastes like a vegan dream! For many years I have contemplated writing a dessert cookbook entitled Eat Your Vegetables, highlighting the many wonderful sweets you can make with veggies. If and when I do, this hottie will be on the centerfold (you know...if cookbooks had centerfolds...).

Crust 

1 cup gluten free oatmeal

1/2 cup cacao powder

1/4 cup shredded coconut 

1/4 cup agave 

1/4 cup coconut oil

1 teaspoon salt 

Nicecream

6 large bananas 

2 cups spinach 

1 cup creamy peanut butter 

1/4 cup almond milk 

1/4 cup agave 

Peanut butter fudge 

1/2 cup coconut cream

1/4 cup cacao

2 tablespoons agave

1 tablespoon peanut butter 

Chocolate ganache 

1/2 cup coconut oil

1/2 cup agave

1/2 cup cacao 

Blend oatmeal, coconut, salt, and cacao in blender until mixture is finely ground. Stir in agave and coconut oil. Roll into a ball and press into parchment lined springboard pan. Place in the freezer for an hour. 

Place all nicecream ingredients in a blender and blend until smooth. Pour half of the batter onto the crust and freeze until firm to touch, about an hour. 

While waiting, make the peanut butter fudge by melting the coconut oil and peanut butter over a double broiler filled with hot water. Add agave and cacao, stirring until smooth. Spread evenly onto the first layer of nicecream and freeze for 30 minutes. Pour on second layer of nicecream and freeze for an additional hour. 

To prepare chocolate ganache, melt the coconut oil in a double broiler over hot water, stir in agave and cacao, mixing until smooth and glossy. 

Remove mud pie from freezer and take out of springboard pan. Gently peel away parchment paper. Pour ganache over the cake, smoothing ganache onto the sides of the cake with a rubber spatula. Ganache will harden almost instantly, so work fast. Serve and enjoy!