Raspberry Coconut Ice Cream Cake (Vegan/Paleo

• Vegan
• Gluten free
• Paleo

• Produce

  • 3/4 cup Dates
  • 1 cup Raspberries, fresh

• Canned Goods

  • 3 cans Coconut milk, refrigerated

• Condiments

  • 1/3 cup Maple syrup, pure
  • 1 tbsp Maple syrup

• Baking & Spices

  • 1 Dash Pink salt
  • 3 tsp Vanilla
  • 1 Dash Vanilla extract

• Oils & Vinegars

  • 1/2 cup Coconut oil

• Nuts & Seeds

  • 3/4 cup Almonds
  • 1/3 cup Coconut
  • 1 cup Coconut, unsweetened

• Liquids

  • 1 Splash Water

Found on prettypies.com

Description

Directions

• Pulse all ingredients in a food processor until sticky crumbles form.
• Press into a 7 parchment-lined springform pan.
• Add coconut shreds to food processor and blend for about 15 minutes until liquified, scraping down the sides as needed.
• Add remaining ingredients. Taste and adjust for sweetness.
• Pour roughly half the filling over crust.
• Add a layer of fresh raspberries around the edge.
• Set cake in the freezer to firm up.
• Add 1/2 cup raspberries to the food processor with the remaining coconut mixture and blend well.
• Pour over coconut layer and return to the freezer for about 3 hours to solidify.
• Scoop the solid cream into a bowl and beat with a hand mixer. Add sweetener to taste and spread on top of the cake. Garnish with more raspberries.