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RAW CHERRY AND CACAO ICE CREAM CAKE RECIPE
Ingredients (Click the links below for the ingredients available at Detox Your World or add them all to your cart now by clicking above - "Add to Cart")
- For the base -
40 grams cacao powder
320 grams macadamia nuts
50 grams dried cherries
- For the ‘ice cream’ top -
100 grams frozen cherries
320 grams cashews nuts
250 ml almond milk
100 grams coconut oil
2 teaspoons of vanilla bean powder (optional)
Some little prep work for the ice cream before getting started - soak your cashew nuts and also gently over a low heat melt the coconut oil into a liquid.
For the base, firstly chop up your macadamia nuts, cherries and dates into manageable pieces for the food processor. Put these into the food processor, along with the rest of the ingredients required for the base. Gently using the pulse action, blend all these altogether. Be careful not to blend too far. You want it to reach a consistency where it is sticky and can hold its shape. Take a teaspoon and roll into a ball in your hand and if it holds, the mix is ready.
Put the base mix into the spring form cake tin and press down evenly.
For the ice cream, take all the required ingredients except the frozen cherries (your cashews should be soaked and coconut oil in its liquid form) and put into a blender and blend until smooth and creamy. Pour only 500g of this ice cream mix into the cake tin on top of your base mix.
With the remaining ice cream mix, put in the frozen cherries and blend until a radiant purple-pink colour.
Pour this ice cream mix with the cherries into the cake tin over your original ice cream mix and using the handle of a spoon marble the two ice cream mixes together to create a beautiful effect.
Put this into the freezer for approx 3 to 4 hours or until the ice cream is set. When set, carefully take out the ring of the spring-form cake tin, and there you have it – lovely! Enjoy!
|Brand||Detox Your World|
|Raw Food Recipes||Desserts|