Vegan Raw Brownie Raspberry Ice Cream Cake
Ingredients
Brownie
- 1/4 cup almond flour
- 1/2 cup almonds
- 1/2 cup walnuts
- 1 cup medjool dates, pitted
- 1/4 cup cocoa powder
- 1/4 teaspoon sea salt
- 1 teaspoon instant coffee powder
Raspberry ice cream
- 1 cup fresh raspberries
- 1/2 cup coconut condensed milk
- 1 can coconut whipping cream
- 1 teaspoon vanilla bean extract
Preparation
Prepare a 6 inch round baking pan by lining it with a sheet of parchment paper and set aside.
In a food processor, add almonds, walnuts, almond flour, cocoa powder, coffee powder, salt and dates.
Process until nuts are ground and well combined.
Transfer mixture into prepared pan, pressing firmly into the bottom.
Place pan in the freezer to set while preparing the ice cream.
Puree the raspberries in food processor.
Add in whipping cream and condensed coconut milk and pulse until smooth and creamy.
Gently pour the mixture over the brownie and place in freezer to set for at least 4 hours.
Garnish with raspberries.
Allow to thaw for a few minutes before slicing.
