Dairy Free Chocolate Ice Cream Torte
Serving
Size: 8 slices
Source: thevintagemixer.com
Written by: Becky
Ingredients
for the crust
·
1 cup whole raw
almonds
·
1.5 cups rolled oats,
use gluten free if needed
·
150 grams medjool
dates (about 10), pitted
·
1/4-1/2 tsp fine
grain sea salt, to taste
·
1/4 cup coconut
oil
for
the chocolate ice cream
·
300 grams medjool
dates (about 22-24), pitted
·
One can (398 ml)
full-fat coconut milk
·
4 tbsp cocoa
powder or raw cacao powder
·
2 tbsp cornstarch
·
2 tbsp almond
butter
·
1 tsp vanilla
extract
·
2 tbsp honey
·
1/2 tsp fine grain
sea salt, or to taste
·
fresh strawberries
Instructions
1. Grease a 10 inch spring form cake pan
with coconut oil very well. Use a spring form pan so it will be easy to slice
and get out of the pan. Set aside.
2. In a food processor, process the crust
ingredients together until crumbly and sticky. You want it to look a bit
coarser than sand. Press this mixture into the prepared cake pan, evenly and
firm.
3. In the processor (give it a quick
wipe!), add all the torte ingredients except the agave, salt, and strawberries.
Process until super smooth. Add honey and salt to taste. Adjust sweetness if
necessary. Pour this mixture on top of the prepared crust and smooth out.
4. Carefully place the torte in the
freezer (uncovered is fine) for several hours until firm. Freeze for 3 hours or
more. When it’s ready and firm enough, place on the counter for about 10
minutes to soften up a bit. Slice, garnish with berries, and serve immediately.
Credits
source: www.thevintagemixer.com
by: Becky
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