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Maple Coconut Ice Cream Cake

Is your freezer a source of comfort or temptation? One of the biggest set ups for me is having things in the house, on the property which tempt and trigger me. Even as I got my emotional demons under control, I had to admit that keeping ice cream and potato chips on premises is NOT a good idea. So I plan. And bake. And concoct things that taste good and are good for me; not merely taste good.  I make a batch of this, cut it in squares, and keep it in the freezer for when a craving strikes.

This ice cream cake is absolutely delicious and full of healthy ingredients and free of refined sugar!  It’s a bit of a labor-intensive undertaking but I promise it’s worth the effort. You will be dazzled!  And you’ll feel nourished after eating this…You can’t get that feeling from the supermarket freezer case. And just in time for the Fourth of July! Happy Independence Day everyone.

 

 

Step away from the ice cream aisle!



Maple Coconut Ice Cream Cake
Print Recipe
Servings Prep Time
10 squares 30 minutes
Cook Time Passive Time
Nuts soak overnight 4-5 hours
Servings Prep Time
10 squares 30 minutes
Cook Time Passive Time
Nuts soak overnight 4-5 hours
Maple Coconut Ice Cream Cake
Print Recipe
Servings Prep Time
10 squares 30 minutes
Cook Time Passive Time
Nuts soak overnight 4-5 hours
Servings Prep Time
10 squares 30 minutes
Cook Time Passive Time
Nuts soak overnight 4-5 hours
Ingredients
For the crust
  • 1 cup pitted dates
  • 1 1/2 cups raw walnuts
  • 1/2 teaspoon Himalayan salt
  • hot water as need, to moisten
Filling:
  • 2 cups raw cashews
  • 1 teaspoon vanilla
  • 1/3 cup maple syrup
  • 1/2 cup full-fat coconut milk
  • 1/4 teaspoon Himalayan salt
  • 3 tablespoons coconut oil
  • 1 lemon juiced
Topping
  • 1 cup pitted dates plus hot water to blend
  • 3/4 cup roasted, salted nuts Your favorite variety
  • 1 tablespoon coconut oil
Servings: squares
Instructions
  1. 1. Place cashews in a bowl of water and submerge them in purified water. Let sit overnight, then rinse and drain. For a quicker method: Add cashews to a bowl and cover with boiling hot water. Let sit, uncovered, for 1 hour, then drain thoroughly. Line an 8x8-inch baking dish with parchment paper. Set aside.
  2. Construct the crust by adding dates to a food processor. Blitz until they become small pieces. Add walnuts and sea salt to the food processor and process into a meal. The texture should be doughy and sticky. If crumbly and dry, add small amounts of hot water until it resembles dough.
  3. Press the crust into the parchment-lined baking dish until uniformly flat. For uniform flatness, lay a piece of parchment paper on top and then press down something flat, like bottom of a heavy drinking glass- and press down so it's firmly packed. Place crust in freezer to set.
  4. Press the crust into the parchment-lined baking dish until uniformly flat. For uniform flatness, lay a piece of parchment paper on top and then press down something flat, like bottom of a heavy drinking glass- and press down so it's firmly packed. Place crust in freezer to set.
  5. Add the drained, soaked cashews to a high speed blender, along with vanilla, maple syrup, coconut milk, sea salt, oil, and lemon juice. Blend on high until creamy and smooth, scraping down sides as needed.
  6. Allow your preference to guide you at this point: add more lemon for brightness, salt for balance, or maple syrup for sweetness. I don’t like things too sweet, nor do I want too much sugar on any given day. When I’m enjoying a clean recipe to share with others, I give them the option of drizzling their portion with maple syrup if they find this not sweet to their liking.
  7. Remove crust from freezer and pour filling over the crust and tap on the counter to release any air bubbles. Then add half of the date caramel in small spoonfuls and swirl with a fork.
  8. Sprinkle the salted nuts on top and push down so they sink below the surface. Cover with foil and freeze at least four hours or overnight.
  9. When ready to serve, thaw for 15 minutes and top with remaining date topping and a few more roasted nuts. Slice into 10 squares and serve.
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