Raw Chocolate Hazelnut Ice Cream Cakes (vegan + a Vitamix Giveaway

• Vegetarian
• Gluten free

• Produce

  • 6 1/2 tbsp Cacao powder, raw
  • 8 Dates

• Canned Goods

  • 2 3/4 cup Almond or coconut milk
  • 1/4 cup Coconut milk, canned

• Condiments

  • 1 1/8 cup Maple syrup
  • 1 Recipe homemade chocolate hazelnut spread

• Baking & Spices

  • 1 5/8 cups Almond flour
  • 2 tbsp Chocolate, unsweetened
  • 1/3 cup Coconut palm sugar
  • 2 For the filling
  • 3/4 tsp Salt
  • 4 tsp Vanilla

• Oils & Vinegars

  • 1/2 cup Coconut oil

• Nuts & Seeds

  • 1 1/3 cup Cashew
  • 2 3/4 cup Hazelnut
  • 18 Hazelnuts

• Dairy

  • 1/2 cup Cacao butter

Found on thekitchenmccabe.com

Description

Ingredients

• FOR THE CRUST:
• 8 Dates (Deglet Noor)
• ¼ cup Coconut Milk (canned)
• 1½ cups + 2 tablespoons Almond Flour
• ¼ teaspoon Salt
• 1 tablespoon Raw Cacao Powder (or cocoa powder)
• ⅓ cup Coconut Palm Sugar
• ¼ cup Hazelnuts, finely chopped and lightly toasted
• 2 tablespoons Unsweetened Chocolate, finely chopped
• FOR THE FILLING (ICE CREAM CAKE):
• 1¼ cup Hazelnuts, soaked overnight (drain liquid before using)
• ⅔ cup Cashews, soaked overnight (drain liquid before using)
• 1¾ cup Almond or Coconut Milk
• ½ cup + 2 tablespoons Maple Syrup
• 3 tablespoons Raw Cacao Powder (or cocoa powder)
• 2 teaspoons Vanilla
• ¼ teaspoon Salt
• ¼ cup Coconut Oil, liquified
• ¼ cup Cacao Butter, liquified
• FOR THE FILLING (CHEESECAKE):
• 1¼ cup Hazelnuts, soaked overnight (drain liquid before using)
• ⅔ cup Cashews, soaked overnight (drain liquid before using)
• 1 cup Almond or Coconut Milk
• ½ cup Maple Syrup
• 2½ tablespoons Raw Cacao Powder (or cocoa powder)
• 2 teaspoons Vanilla
• ¼ teaspoon Salt
• ¼ cup Coconut Oil, liquified
• ¼ cup Cacao Butter, liquified
• 1 recipe Homemade Chocolate Hazelnut Spread
• 18 Hazelnuts, halved and lightly toasted

Directions

• FOR THE CRUST: Soak the dates in the coconut milk for several hours, or overnight, if possible. Place the coconut milk and dates in the bowl of a food processor, along with the almond flour, salt, cacao powder, and coconut palm sugar. Process at a high speed until the dates have broken down completely and the mixture forms a dark, chocolate-y dough that is relatively smooth. Add the hazelnuts and unsweetened chocolate to the processor and process just until they are evenly dispersed throughout the dough.
• Divide the dough between a 6-well mini cheesecake pan with removable bottoms (each well should be about 3 in diameter). Press the dough into each well with the back of a spoon or your fingers until level and smooth. Place in the freezer.
• FOR THE FILLING (ICE CREAM CAKES):
• Place the hazelnuts, cashews, nut milk, maple syrup, cacao powder, vanilla, salt, coconut oil, and cacao butter in a high speed blender (like a Vitamix) and blend on medium/low for 1 minute. Up the speed to a higher setting and blend for several minutes, scraping the sides down as needed, until the mixture becomes completely smooth.
• Remove the mini cheesecake pan from the freezer and divide the mixture evenly between the wells. Drop the pan on the counter a few times to remove air bubbles. Place pan back in the freezer for 4 hours, or until the cakes are completely frozen.
• Remove cakes from the freezer and top each cake with a large spoonful of chocolate hazelnut spread. Spread each spoonful in a swirling motion to the edge of each cake. Top each cake with toasted hazelnuts.
• Place back in the freezer for another hour or two, until the chocolate spread has frozen.
• To remove cakes, run hot water over a wash cloth and wrap the cloth around the sides of a cheesecake well. After a few seconds, you should be able to pop the cake out of the mold. Remove the bottom disc before serving.
• FOR THE FILLING (CHEESECAKE): Follow the instructions for the ice cream cake filling, but use the ingredient amounts listed for the cheesecake filling instead.