Okay, this pie does not actually contain ice cream. But, when the creamy mousse and cashew cream layers are frozen, they sure could pass for ice cream. It is rich with flavor and kind of indulgent as far as ingredients go. But, Valentine’s day is coming up, right? So why not splurge on yourself… or a loved one. This dreamy treat is full of chocolate, dates, almond flour, cashews… and there’s some tofu in there too.
The freezing process is a little time consuming, but the prep couldn’t be easier. It mainly involves using a just food processor and a spatula. The three layers frozen together sort of resemble an “ice-cream cake” in taste and texture. Yet, unlike a certain non-vegan name brand ice cream cake that I used to go crazy over- this one’s full of good stuff. So, refusing a second slice seems almost silly. :)
Chocolate Cashew Ice Cream Pie
- 9 Medjool Dates (medium sized)
- 1 1/4 cup almond flour
- 1/2 cup cocoa powder
- 2 tbsp agave
- 1 cup chocolate chips
- 2 pkgs extra firm silken tofu (drained)
- 4 Medjool dates
- 1 1/2 tsp almond extract
- 1 tbsp agave
- 1/2 tsp sea salt
- 2 cups cashews, soaked for at least 4 hours
- 1/2 cup coconut oil- warmed just until liquidy
- 1/2 cup almond milk
- 1/4 cup agave or granulated sugar
- juice of 1 Meyer lemon or just a simple plain lemon would work here
In food processor, combine ingredients for crust: dates, almond flour, cocoa powder and agave. Mix until crumbly. Press down into bottom of spring-form pan.
Next, rinse out and dry food processor. Place the 4 dates from the “filling” into processor and mix until a paste is formed.
Melt chocolate chips either over double boiler or in microwave in 30 second intervals, stirring each time. Melt until smooth.
In food processor, combine date paste, melted chocolate chips, tofu, agave, salt and almond extract. Mix until super smooth. This part seemed to take forever. :|
Spread tofu mixture evenly on top of crust in spring-form pan.
Cover lightly (not touching the filling) with parchment paper and freeze at least 1 hour. Once this layer is firm, go ahead and make the third layer, but leave the pan in the freezer.
To make third layer, combine all of the “cashew topping” ingredients into the food processor, and blend until super smooth. Spread evenly on top of chocolate layer and return to freezer.
Leave in freezer at least 3 hours. (This pie retains its texture best if your freezer is set on a lower setting-rather than something like a “deep freeze”). Cut with sharp knife and serve frozen, or ever so slightly thawed.
I dusted mine with a little cocoa powder before devouring.