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raw vegan goodness: caramel berry slices + mocha ice cream

2017-06-12
raw vegan cake ice cream

Raw vegan chocolate caramel berry cake with raw vegan mocha ice cream. Do i need to say more? This is what you make when you want to impress your grandmother’s non-vegan super suspicious friends 😛

It’s all made with natural ingredients and definitely fool-proof, so if you have a little extra spare time on your hands, go make this crazy good dessert!! We ate it surrounded by flowers and sunshine, which was just perfect.

When making the ice cream without an ice cream maker, remember to prepare it the night before! This will also keep you from stressing out too much in the kitchen:)

Oh, and one more thing: The mocha ice cream is made without any additional flavors such as coffee or the like. Scroll down to the recipe to find out what’s inside! 😉

raw vegan cake ice cream  raw vegan cake ice cream

Raw Vegan Caramel Berry Cake

(makes 7 thick slices)

base:

  • 2 cups hazelnuts, ground
  • 1 cup soft dates
  • 2 tbsp cacao
  • 1 tsp vanilla extract
  • splash of water
  • 2 tbsp coconut oil

caramel:

  • 1 cup soft dates
  • 1/2 cup almond milk (or any non-dairy milk)
  • 1-2 tbsp coconut oil or butter (optional, will make it firmer)

berry compote: 

  • 500g raspberries (fresh or frozen)
  • 5 tbsp chia seeds
  • 1 tsp vanilla extract
  • 1-2 tbsp maple syrup (optional)

For the base, grind the nuts in a food processor if not already done. Add the other ingredients and mix in your food processor until a sticky dough forms. Alternatively, you could use a blender to make the dates into a paste and then combine everything with your hands. Line a rectangular baking form with parchment paper and press the dough evenly onto the bottom (use a spoon or your hands).

For the caramel, combine all the ingredients in a food processor or blender until creamy. Pour on top of the base and even it out with a spoon.

For the berry compote, you actually have two options: You can keep it entirely raw or you can prepare it over heat. To keep it raw, just blend the berries, vanilla and maple syrup in your mixer until they’re almost liquid, then add the chia seeds and stir until the seeds have soaked up some liquid. To make it over heat, put the berries, vanilla and maple syrup in a pot and stir over medium heat. Add the chia seeds when the berries have become almost liquid and stir until the chia seeds have soaked up some liquid. Pour the mixture over the caramel layer and put the whole thing in the freezer while you prepare the ice cream.

raw vegan cake ice cream

Raw Vegan Mocha Ice Cream

(serves a lot, probably more than you need, but it’s always good to keep some ice cream in the freezer just in case!)

  • 1 cup walnuts
  • 1 cup pecans
  • 1/2 can full-fat coconut milk
  • 2 cups almond milk (or any dairy free milk)
  • 1/2 cup maple syrup
  • 2 tbsp cacao

If you have an ice cream maker, jackpot! All you gotta do is combine everything in a blender, and then use your ice cream make according to its instructions.

If you don’t have an ice cream maker, that’s not a problem at all. (Most of us don’t, me included!) Just mix the ingredients in a blender until creamy, then pour into zipper bags and freeze overnight. When you’re ready to have some ice cream (um, for me that’s always!), break the frozen ice cream into chunks and use a blender to make it creamy again (add a little nut milk if necessary for the blender to work).

And that’s it! You can eat both the cake and the ice cream together as a dessert (or breakfast, or whatever) or you can eat both on their own, just how you like it! I added some strawberries, blackberries and edible flowers 🙂

raw vegan cake ice cream

Hope you’re enjoying your day with loads of sun and flowers! (yep i like that stuff)

xx, Jezebel

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