No-Bake Chocolate Coconut Ice Cream Torte
Vegan, no bake/raw, soy-free
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No-bake. All-natural. Vegan. Gluten-free option. Soy-free. Refined sugar-free. Chocolate Coconut Ice cream. Lovely almond-oat-date-coconut oil base. Fresh, seasonal berries on top. It’s light enough for summer, but rich enough for a special treat.
Yield
16 squares or triangles
Prep Time
15 Minutes
Cook time
0 Minutes
Chill time
2 hours
Total Time
15 Minutes
Ingredients:
For the crust
- 1 cup whole raw almonds
- 1 1/2 cups rolled oats*
- 150 grams medjool dates (about 10), pitted*
- 1/4-1/2 tsp fine grain sea salt, to taste
- 1/4 cup coconut oil
For the chocolate torte
- 300 grams medjool dates (about 22-24), pitted*, to taste
- One can (398 ml) full-fat coconut milk
- 4 tbsp cocoa powder or raw cacao powder
- 2 tbsp cornstarch or arrowroot powder
- 2 tbsp cashew nut butter (or other nut butter)
- 1 tsp pure vanilla extract
- 2 tbsp agave nectar (or other liquid sweetener), or to taste
- 1/2 tsp fine grain sea salt, or to taste
- Fresh strawberries or other berries, for garnish
Directions:
- Grease a 10 inch springform cake pan with coconut oil very well. I used a springform pan so it would be easy to slice and get out of the pan. Set aside.
- In a food processor, process the crust ingredients together until crumbly and sticky. You want it to look a bit coarser than sand. Press this mixture into the prepared cake pan, evenly and firm.
- In the processor (give it a quick wipe!), add all the torte ingredients except the agave, salt, and strawberries. Process until super smooth. Add the agave and salt to taste. Adjust sweetness if necessary. Pour this mixture on top of the prepared crust and smooth out.
- Carefully place the torte in the freezer (uncovered is fine) for several hours until firm. I’m not entirely sure how long it will take to set since I started mine in the fridge. When it’s ready and firm enough, place on the counter for about 10 minutes to soften up a bit. Slice, garnish with berries, and serve immediately. Will melt quickly! I sliced my pieces into squares/triangles and made about 16 pieces.
I weighed the medjool dates with the pits still in them. I suggest weighing them if possible since medjool dates vary in size so much. For gluten-free version, use certified GF oats and check all other ingredients.