Raw Pizza with Plant-Based Cheeze SauceApril 4, 2017
Rainbow Carrot Black Rice Noodle BowlsApril 11, 2017
Back at it with another raw cake for you to enjoy! With warmer weather in the air, ice cream trucks are already popping up more regularly in my neighbourhood park. Creamsicles were one of my favourite childhood treats and remind me of springtime and weekends spent playing in the park. I wanted to create a healthier version of a creamsicle in cake form and to that end, I think I’ve nailed it with this one. The crust of the cake is similar to my other raw cakes with almonds, shredded coconut, virgin coconut oil and dates. The creamy vanilla layer features a blend of raw cashews, clementine juice, lemon juice, coconut nectar, nut milk and virgin coconut oil. Now the orange top layer is where things get interesting. How did I create that bright, orange colour? The secret ingredient is carrots! Yes, you heard me. Carrots!! Combine chopped carrots, orange juice, maple syrup, and nut milk together and you’ve got yourself a delicious creamsicle layer that will blow your mind. All healthy, simple ingredients that are actually good for you. I hope you’ll enjoy this recipe as much as I do!
Orange Creamsicle Ice Cream Cake
This cake is raw, plant-based, dairy-free, gluten-free, refined sugar-free and absolutely delicious! You will need a 6" spring-form pan and a food processor or high-speed blender to make this recipe.
- 1 1/2 cups raw almonds
- 1/4 cup unsweetened shredded coconut
- 8 Medjool dates
- 1 tbsp virgin coconut oil
- 1/8 tsp pink himalayan salt
- 1 1/2 cups raw cashews, recommended to be soaked 1/2 to 1 hour
- 1/2 cup maple syrup or coconut nectar
- 1/4 cup almond milk or other nut milk
- 1/4 cup virgin coconut oil
- Juice from 2 freshly squeezed clementines
- Juice from 1/2 freshly squeezed lemon
- 1 - 2 tsp pure vanilla extract or 1/2 tsp vanilla bean powder
- Pinch of pink himalayan salt
- 1 small carrot or 1/2 large carrot, chopped
- Juice from 1 freshly squeezed orange
- 1/4 cup maple syrup
- 1/2 cup almond milk or other nut milk
- 1 tbsp virgin coconut oil, melted
- First pulse the almonds in your food processor until finely ground.
- Add remaining ingredients and process until the crust ingredients are completely combined.
- Press the crust mixture into a 6" spring-form pan and set aside in the freezer while you get started on the next layer.
- Blend all ingredients in a high-speed blender or food processor until completely smooth. Make sure that the nuts are completely blended. In a food processor, this will take at least 1 - 2 minutes to process.
- Once blended, add this layer on top of the crust and freeze for 6 hours or overnight until set.
- Once the vanilla layer is frozen, prepare the top layer.
- In a food processor, blend all ingredients until smooth.
- Pour this layer on top of the vanilla layer.
- Set in the freezer for at least 2 hours.
- Decorate the cake with orange slices and bee pollen, or other preferred toppings.
- Serve and enjoy!