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PREPARTION TIME:
40
MIN
Vegan Chocolate Berry Ice Cream Cake
Cake is one of the best friends you'll ever have, and no one has the right to take your best friend away from you. I've tested several raw cake recipes and come up with my own, which is free of refined sugar, dairy, gluten and preservatives. It stores in the freezer and only needs a quick thaw before serving, so if you have the self control of a monk it will last for some time. Enjoy this no bake cake!
Ingredients
- 1 cup + 1 tbs shredded coconut
- 1 cup raw mixed nuts
- 1/4 cup raw cacao powder
- 1/2 cup dates
- 1 tbs coconut oil
- 1 tbs warm water
- 2 1/2 cups raw cashews, soaked in water for at least 1 hour
- 1/2 cup dates, soaked in water for at least 1 hour
- 1 1/4 cups coconut milk
- 1/2 cup coconut oil
- 1/2 cup raspberries
- 1/2 cup blueberries
- 1/2 cup raw cacao powder
- 3/4 cup coconut oil
- 2/3 cup dates, soaked in water for at least 1 hour
- 1/2 cup raw cacao powder
- 2/3 cup almond butter
- Coconut or crushed nuts, to decorate
Instructions
- 1Line a spring form cake tin with baking paper
- 2Combine coconut, nuts, cacao, dates, coconut oil and water in a food processor and blitz until mixture starts to come together but is still crumbly
- 3Press biscuit base into cake tin and place in freezer
- 4Place cashews, dates, coconut milk and coconut oil in a blender and mix until smooth. Fold in berries and pour mixture over biscuit base. Place in freezer
- 5Combine coconut oil, dates, cacao and almond butter in food processor and blitz until smooth. Pour over cashew mixture and place in freezer for 10 minutes
- 6Remove from freezer and sprinkle coconut or nuts over chocolate icing, and place back in freezer for at least 3 hours or until set
- 7Take out of the freezer at least 20 minutes prior to serving
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