Vegan Mocha Ice-Cream Cakes

Vegan Mocha Ice-Cream Cakes - The perfect adults dessert!

I think it's quite obvious why coffee has made an appearance in a few of my desserts of late.. If you follow me on Instagram you would know that I've been experiencing sleep deprivation with my little one up all hours of the night. Now I know coffee is most definitely not the answer, particularly given I've added decaf, however the flavour just does something to the brain that kinda says, you know what....... you got this. haha

Makes 4-5 cakes depending on moulds using

- I whipped these babies up in less than 30 mins!

Ingredients

Base Ingredients

10 medjool dates
2 tbs cacao or cocoa powder
1 tbs pure maple syrup
1/2 cup organic rolled oats
1/4 cup of either raw walnut or almonds

Ice cream ingredients

STEP ONE

2.5 cups raw organic cashews
1 tbs coconut oil
1 tsp vanilla essence
1 tbs lucuma powder (Optional/adds to creaminess of cake)
1/3 cup coconut milk (Full fat)
1/4 – 1/3 cup pure maple syrup (only add 1/3 if you prefer sweeter)

STEP TWO

1 shot coffee (I used decaf/swiss process)
2 tbs cacao or cocoa powder
1 tbs pure maple syrup

Method

Base Method

Place all ingredients into a food processor and blitz until sticky.
press into 4-5 small round silicone moulds and set aside.

Ice Cream Method

Blitz all ingedients in step one in a high speed blender (I use a vitamix on highest level). Once very smooth and creamy (takes a few minutes of stopping and starting to scrape down sides). Half the mixture in 2 setting one batch aside.
In the second batch, add ingredients from step two.
scoop the 2 mixtures into silicone moulds (On top of the base) and alternate the layers.
Freeze overnight. sprinkle with cocoa and serve.