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Tropical_ice_cream_cake_with_raw_brownie

Tropical Ice Cream Cake with Raw Brownie Base (vegan)

Tropical ice cream cake with a brownie base. Only clean ingredients. Refreshingly delicious.
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Prep Time 30 minutes
Freezing 6 hours
Total Time 6 hours 30 minutes
Servings: 12 people
Course: Dessert
Ingredients Equipment Method

Ingredients
  

Base (Raw Brownie)
  • 24 dates
  • 1 ½ cup almonds (or almond flour)
  • 4 tbsp cacao
  • 1 tsp decaf coffee
  • salt
Cake
  • 1 cup coconut milk
  • 1/2 cup coconut oil
  • 20 dates
  • 2 cups cashews
  • 3 tbsp mango puree
  • 1/3 tsp salt
  • 1 passion fruit optional
Topping
  • passion fruit

Equipment

  • 8.6 inch cake pan (22cm)

Method
 

Base (Raw brownie)
  1. Add the dates, cacao, decaf coffee, and a pinch of salt into a food processor. Blend until a sticky, dough-like mixture forms.
  2. Press the mixture evenly into the bottom of a lined cake pan.
    - Note: The base can be slightly sticky. If you prefer a firmer texture, add some ground almonds or oat flour and blend again.
    vegan raw brownie base
Cheesecake
  1. Add coconut milk, melted coconut oil, dates, soaked cashews, mango purée, and salt into a high-speed blender. Blend until completely smooth and creamy.
    - Optional: stir in passion fruit for extra freshness.
  2. Pour the filling over the brownie base and smooth the top.
    vegan cheesecake filling
Chilling
  1. Place the cake in the fridge for at least 6 hours to set.
  2. Add passion fruit on top if using. Slice and enjoy straight from the fridge or freezer, depending on your preferred texture.
    Tropical_brownie_Friends_Joey_birthday_cake