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

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

  • Serves: 6 mini cakes (serves at least 2 people per cake)
Raw Chocolate Hazelnut Ice Cream Cakes (vegan + a Vitamix Giveaway

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

Diets

  • Vegetarian
  • Gluten free

Ingredients

  • 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

Description

Eat Beautifully.

*Cakes can be cut in half or quarters to serve multiple people. They are rich!

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.
  • Serves: 6 mini cakes (serves at least 2 people per cake)
thekitchenmccabe.com

thekitchenmccabe.com

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Title:

Raw Chocolate Hazelnut Ice Cream Cakes (vegan + a Vitamix Giveaway - The Kitchen McCabe

Descrition:

*These Raw Chocolate Hazelnut Ice Cream Cakes are vegan, dairy free, refined sugar free, gluten free, paleo friendly, and can be made in two different ways: Ice cream cake-style, or cheesecake-style! Crunchy toasted hazelnuts are mixed into a chewy brownie base, creamy hazelnut cheesecake/ice cream fills the center, and the top is swirled with a...Read More »

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

  • 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

The first person this recipe

thekitchenmccabe.com

thekitchenmccabe.com

244 1

Found on thekitchenmccabe.com

The Kitchen McCabe

Raw Chocolate Hazelnut Ice Cream Cakes (vegan + a Vitamix Giveaway - The Kitchen McCabe

*These Raw Chocolate Hazelnut Ice Cream Cakes are vegan, dairy free, refined sugar free, gluten free, paleo friendly, and can be made in two different ways: Ice cream cake-style, or cheesecake-style! Crunchy toasted hazelnuts are mixed into a chewy brownie base, creamy hazelnut cheesecake/ice cream fills the center, and the top is swirled with a...Read More »