Sunday, February 24, 2013

Raw Chocolate Ice-Cream Cake (Dairy free & low glycemic)

This dessert, based on all natural ingredients, is deliciously rich and reminds me of the same old desserts of "milk chocolate" I used to enjoy in my childhood. My favorite part is the crust! The honey definitely comes through and I love the texture of the shredded dried coconut in there.
Note: You will need to have cashews ready that have been soaked in water for 2 hours. 
Honey Crust: (Make this first)
-1/2 cup shredded dry Coconut
-1/2 cup soaked and peeled almonds (soak for about 2 hours, the skins of the almonds should peel off easily), or to avoid the peeling process you can use the almonds with the skin, but it will make the crust a brown color. Or you can use Macadamias, Pine nuts, or Walnuts but this will have a different flavor.
-2 tablespoons raw honey (for the best honey you can find it at your local farmers market)
-1 tablespoon melted Refined Coconut Oil (you can use extra virgin coconut oil if you want the coconut flavor. Refined is tasteless, which is why I prefer to use it, but it is less healthy.)
-sprinkles of Sea Salt

In your food processor, process everything together until you get a nice crumbly mixture. You must be very strong and refrain from eating the whole mixture at this point! (at least for me this was a problem.) Put mixture on a molding pan and freeze for at least 30 minutes, covered. You don't have to wait 30 minutes to get started making the filling, so lets get on with that.

Raw "Milk" Chocolate filling:
-1 cup raw cashews, soaked for a couple of hours
-1 1/2 tablespoons of raw Cacao powder (or whatever chocolate powder you have)
-1/2 tablespoon Carob Powder
-3 teaspoons Coconut Sugar
-1/4 cup + 2 tablespoons of water
-2 drops liquid Stevia
-1 teaspoon Vanilla Extract
-1/2 teaspoon Sea Salt
-1 tablespoon melted Cacao butter

Blend everything in your blender. It may take some work, so at times you may need to stop the blender and use a spoon or spatula to scrape the mixture down and blend again. Once the mixture is smooth, you are ready to get your crust out of the freezer and pour the mixture over it. Freeze for a few hours, then take it out to thaw and enjoy!

I brushed the cake with Molasses Syrup to give it a chocolate "burnt" look and decorated the cake with my simple raw cacao sauce.

Cacao Sauce:
-1/2 cup melted Cacao Butter
-1/2cup raw Cacao powder
-11 drops liquid Stevia Extract

Once the cacao butter is melted, remove it from the heat and add the cacao powder and stevia drops and whisk to fully incorporate. Then return mixture to the heat, and with a baking thermometer bring the temperature of the mixture up to 90 degrees or a little bit less. Remove it away from the heat again and its ready to pour over the chocolate ice cream cake.

You can also use this "milk" chocolate filling for some other recipe of yours. It will keep fresh in the refrigerator for about 4 days, or you can freeze it.

Indulge and be happy!

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