Raw Chocolate Hazelnut Ice Cream Cakes (vegan) + a Vitamix Giveaway
Serves: 6 mini cakes (serves at least 2 people per cake)
 
*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
Instructions
  1. 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.
  2. 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.
  3. FOR THE FILLING (ICE CREAM CAKES):
  4. 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.
  5. 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.
  6. 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.
  7. Place back in the freezer for another hour or two, until the chocolate spread has frozen.
  8. 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.
  9. FOR THE FILLING (CHEESECAKE): Follow the instructions for the ice cream cake filling, but use the ingredient amounts listed for the cheesecake filling instead.
Recipe by The Kitchen McCabe at http://thekitchenmccabe.com/2016/07/26/raw-chocolate-hazelnut-ice-cream-cakes-vegan/