Double Chocolate Brownie Ice Cream Cake

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Double Chocolate Brownie Ice Cream Cake

With Halloween in the air, I felt the urge to come up with a new dessert for the occasion. So, Double Chocolate Brownie Ice Cream Cake it is! This cake is pure indulgence as it combines my favourite brownie bites with chocolate cake. It’s easy to load up on refined sugars this time of year but why not avoid the detrimental effects on your health and indulge in desserts that use natural sweeteners? The crust in this dessert and the brownie bites on top are made using Medjool dates. I love using these types of dates because they’re extra juicy and soft, making it easy to blend with the nut-based crust. Dates are also rich in fibre and loaded with nutrients, such as potassium and copper, to name a few. For the filling, you can choose to sweeten the recipe using any kind of natural sweetener, such as coconut nectar, maple syrup or raw honey. Chocolate lovers, rejoice! I hope you’ll get a chance to try this recipe and spread the word that au naturel is always the way to go. 

Double Chocolate Brownie Ice Cream Cake
Serves 10
A delicious raw ice cream cake that's free from refined sugars, dairy and gluten. This cake needs to be made ahead of time so that it has enough time to set in the freezer. You will need a 6-inch spring-form pan and a food processor and/or high-speed blender.
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For the brownie crust
  1. 1 cup raw walnuts or almonds
  2. 1 1/2 cups medjool dates, pitted
  3. 1/2 cup raw cacao powder
  4. 1 tbsp almond butter
  5. Pinch of pink Himalayan salt
For the chocolate filling
  1. 1 cup raw cashews
  2. 1/3 cup raw cacao powder
  3. 1 1/4 cup almond milk or other nut-based milk
  4. 1 tbsp coconut oil
  5. 2 tsp natural sweetener of choice (coconut nectar, maple syrup, etc.)
For the chocolate top layer
  1. 1 cup cacao powder
  2. 1/3 cup coconut oil
  3. 1/2 cup water
  4. 1/2 cup natural sweetener (or more based on your preference for sweetness)
  5. 1/4 to 1/2 cup cacao nibs to garnish
For the brownie bites
  1. 1/2 cup raw walnuts or almonds
  2. 3/4 cup medjool dates, pitted
  3. 1/4 cup raw cacao powder
  4. 1/2 tbsp almond butter
  5. Pinch of pink Himalayan salt
For the crust
  1. In a food processor, first process the nuts until they're like breadcrumbs. Add remaining ingredients and process until the crust is completely combined. Press the crust mixture into a 6-inch spring-form pan. Set aside in the freezer to chill.
For the chocolate filling
  1. In a food processor or high-speed blender, blend all ingredients until smooth. Pour the chocolate filling on top of the crust. Freeze the cake overnight.
For the chocolate top layer
  1. In a food processor or high-speed blender, blend all ingredients until smooth. Pour the top layer over the cake. Freeze the cake for several hours or overnight.
For the brownie bites
  1. In a food processor, first process the nuts until they're like breadcrumbs. Add remaining ingredients and process until the mixture is completely combined. Roll the mixture into 6 - 8 mini-bites that can be placed on top of the cake.
To decorate the cake
  1. Decorate the top of the cake with cacao nibs and brownie bites. Keep in the freezer until ready to serve. Enjoy!
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