Vegan Chocolate Ice Cream Cakes
Recipe by @rawspirations
If there's something that we seriously love, it's chocolate (in case you didn't know). And also cake. Specifically, ice cream cake. And if you love it too, may we suggest making these velvety smooth, pillowy soft Superfood Chocolate Ice Cream Cakes by @rawspirations 😍 featuring our Nirvana 66% Peruvian Cacao Chocolate Block & Holy Cacao powder. Vegan, refined sugar free, gluten free, melt-in-your-mouth deliciousness made with ❤️
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Vegan, refined sugar free, gluten free, melt-in-your-mouth deliciousness made with love Vegan, refined sugar free, gluten free, melt-in-your-mouth deliciousness made with love
'Vegan, refined sugar free, gluten free, melt-in-your-mouth deliciousness made with love Vegan, refined sugar free, gluten free, melt-in-your-mouth deliciousness made with love
Recipe below!
🍫 Makes: 6 cakes 🍫
The base is made using the following ingredients;
- 1 cup raw organic activated almonds
- 8 medjool dates
- 2-3 tbs rice malt syrup
- 1/4 cup @locolovechocolate Holy Cacao Powder
Instruction: Blend in a High powered blender until ingredients are dough like. Press a thin layer into the base of silicone cup cake moulds.
🍦Ingredients for the Ice Cream layer 🍦
- 200g firm biodynamic or organic plain tofu
- 1/2 cup pure maple or rice malt syrup
- 1 cup nut or coconut milk
- A full block (3.1 ounces ) @locolovechocolate Nirvana chocolate (melt)
Instructions:
1. Place all ingredients into blender and blend for a few minutes until very smooth, creamy and lump free.
2. Pour into a small bowl and fold in melted chocolate.
3. Pour over bases and freeze for 6+ hours.
Serve and enjoy!
