Simple RAW Chocolate Caramel Ice Cream Cake

Oh yum! Chocolate...Caramel....Ice Cream....Cake...and it's Raw?!? A four layered Ice Cream Cake, who knew such a thing could be good for you?! I'll tell you that it tastes amazing, but you will still have to try it for yourself!

This recipe will take a little while to complete, however it is well worth the wait. Lets start off with a list of the ingredients, shall we?

This will serve 14-16 people

CRUST:

1 cup of Almonds

1 cup of Dates (N.B. I would recommend that you soak all your Dates, for this recipe, for a minimum of 3 hours, longer is better. I soaked mine overnight.)

Banana Ice Cream

3-4 frozen Bananas

1 teaspoon of Vanilla Extract

Caramel

1 cup of Dates

1/4 cup of the Soak Water from the Dates

1 Tablespoon of Almond Butter

Chocolate Pudding

1 ripe Avocado

1/4 cup of Cocoa or Cacao

1 Tablespoon of Nut Milk of choice

1/4 cup Agave Nectar (If you don't have that, you can use an extra 1/2 cup of soaked Dates blended with 1/4 cup of Water)

*You will need a Food Processor and/or a powerful Blender to make this

Step 1: Make the Crust

Take your almonds and put them into a food processor and pulse them until they become crumbs.

Now drain your Dates (and save the soak water for later on) and process the Dates with the Almonds until they are well combined and very sticky.

Press into a lined springform pan and set aside.

Step 2: Bnanana Ice Cream...!

I don't know about you, but I love Ice Cream! So if you want to make this part a thicker layer on the cake...just put in more frozen Bananas!

Put the frozen Bananas and the Vanilla into the blender and whiz away until it's thick, creamy, and smooth. Keep an eye on it as it doesn't take a long time to change!

Spread this on top of the pie crust and set aside.

Step 3: The Caramel Layer

Place the Dates, a 1/4 cup of the date soakwater and the Almond Butter into the food processor and process until it's the smoothest that you can get it.

Spread your Caramel on top of the Banana Ice Cream layer.

Step 4: King of Chocolate!

Place all the ingredients into the (cleaned) food processor. If you aren't using the Agave Nectar, just use 1/4 cup of the date soakwater and 1/2 cup of Dates.

Again, just process everything together until it is smooth!

Layer this on top of the Caramel, being careful not to mix the Caramel and Chocolate layers together!

Put the Cake into the freezer and freeze overnight.

How easy can it get?!?

Step 5: Cut and Serve!

When the time has come and you are ready to indulge or impress your friends...

Take it out of the springform pan and let it sit out for about 5-10 minutes, then cut it into the sizes you wish to serve, but just before you serve it, sprinkle a little bit of pink Himalayan salt on top. This will bring out the chocolate flavor even more!