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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