Wednesday, 17 April 2013

Cacao Coconut Ice Cream Cake with Salted Caramel Sauce

Mmmm who wouldn't like ice cream cake? Two types of classic comfort food combined into one... and healthified? Of course! If you know me, you'll know I absolutely love This Rawsome Vegan Life, which is the most likely reason I had a strong urge to make this despite the depressing weather. But hey, who can say no to raw ice cream? 

This version I'd like to call cacao coconut ice cream cake. 'Cause you know... it has coconut and cacao. The base has oats, dates, and some mesquite; although if you are allergic to gluten, go ahead and use buckwheat instead. I was going to, but the buckwheat groats I had been dehydrating hadn't quite dehydrated yet... 

I added in some caramel sauce, cranberries and sprouted buckwheat to top it off too, since I used some for mum's birthday cake. 'Twas a raw caramel mudcake, but it turned out too sickly sweet. Dammit. I suppose I'll put that down as an experiment that needs to be explored. 

As for the buckwheat, I'm totally loving them at the moment. So so good mixed with bananas, coconut flakes, cacao nibs and almond milk for breakfast, or on top of any salad for an extra crunch. 

Cacao Coconut Ice Cream Cake with Salted Caramel for Two
Makes one 3-inch diameter cake.

1/2C rolled oats or buckwheat
5  Medjool dates
1T mesquite powder
Pinch of salt

Coconut Layer:
1C coconut meat (I used one coconut)
1/2C coconut water (from the same coconut)
1C dessicated coconut (or more coconut meat)
2T coconut nectar or another liquid sweetener
Pinch of salt

Chocolate Layer:
Left over coconut layer (if you wish)
1-2 frozen bananas
4T cacao powder
Cacao nibs (optional)

Caramel Sauce:
1/2C dates
1/2C tahini
Enough water to blend 
1/4t to 1/2t pink Himalayan salt or sea salt

Process the rolled oats or buckwheat into a fine meal. Add in the dates, mesquite and salt. If the mixture isn't quite sticky enough, add in a bit more dates or liquid sweetener. Press into the 3 inch diameter pan.

To make the coconut layer, blend everything in a blender until very smooth. If you want a thicker cream, go ahead and add more coconut meat or cashews. Add in more sweetener/coconut/salt to suit your taste. Your cake, your call. 
Pour into the prepared base until the desired thickness of that layer is achieved. I wanted to make it half coconut half cacao, but as you can see coconut kind of took over. Not complaining though. Chill in the freezer as you make the other layer.

To make the chocolate layer, you can use whatever is left of the coconut layer that didn't quite make it. To that add in the frozen bananas and cacao powder, and blend until smooth. Sprinkle in some cacao nibs for an extra crunch if you'd prefer. Pour on top of the coconut layer, and freeze again until ready to be eaten. I would recommend freezing at least two hours or so to let the layers set. 

For the salted caramel all you'll have to do is blend it all up until smooth. Add more water if you want a thinner consistency. Drizzle on top of the finished cake. Decorate with dried berries, sprouted buckwheat, crushed nuts... Whatever you fancy!


  1. This looks amazing and absolutely delicious. I love your creativity and food innovation. Totally inspiring!

  2. whooooa boy! Just made this puppy last night and WOWZA!! My new favourite dessert cake ever! Dates and tahini -- why did that not ever occur to me before? Thanks so much for delivering such bliss! :)

    1. Aww no problem! I know, right?! I though almond butter was good but tahini... It just takes it to a different level of satisfaction.