Double Chocolate Ice Cream Vegan Cake
I know it's winter and not very appropriate for an ice cream cake... but 'I don't Care! I love it!' (I hope you know the song by Icona Pop that I am referring to Ha.)
I prepared this scrumptious treat when home in Dubai over Christmas break. Being home surrounded by family always does inspire, doesn't it?
How much of your time will this take? Mmmmmm I would say no more than 20mins (excluding the 'wait time' while you place the cake in the freezer)
What will you need?
- 1/2 cup Raw Almonds
- 1 cup Pitted Dates (14 dates)
- 2 tbsp Coconut Oil
- 2 tbsp Cacao Powder
- 1 cup Desiccated Coconut
- 1/3 cup Chia Seeds
- Pinch of Salt
CHOCOLATE FILLING Ingredients
- 1 cup Raw Cashews (soaked in boiling water for an hour or more)
- 1 tsp Vanilla
- 1/3 cup or 4 tbsp Maple Syrup or Agave
- 4 tbsp Raw Cacao
- 1 cup Coconut Milk
For the base, combine all ingredients in a food processor and blend
Place/line parchment paper inside your mold of choice and lay the blended crust mixture down evenly
Place the crust in the freezer while you work on your chocolate cream for about 10 mins
For the chocolate filling, also combine all ingredients in your food processor and mix until the texture is smooth and creamy
Place the chocolate filling over your crust, spreading it evenly, and leave it in the freezer to sit for about 2 hours or keep in the fridge overnight.
Before feasting, make sure you keep the cake out at room temperature ±10mins so it isn’t too frozen xox