Christmas Nice-Cream Cake

Ingredients:

Crust:

• 2 cups of mixed nuts, milled to meal (I used almonds and walnuts)
• ½ cup of rolled oats, milled to oat flour
• 9-10 pieces of Medjool dates, soaked, drained, pitted
• 3 TBSP of organic raw cacao powder
• ½ tsp of ginger
• Pinch of rock salt
• 2-3 TBSP of coconut oil

Banana-Nice-Cream Layer:

• 5 cups of organic cashew nuts, soaked for at least 4 hours
• ½ package of organic full-fat coconut cream, chilled
• ¼ cup of rice malt syrup
• ½ tsp of organic Ceylon cinnamon
• ¼ tsp of ground nutmeg
• ¼ tsp of ground clove
• 2-3 pieces of green cardamom pods
• 1 tsp of ground vanilla bean
• Juice of 1 organic lemon + zest
• Juice of 1 organic orange + zest
• 2-3 TBSP of coconut oil
• 1 piece of organic kiwi fruits
• 1 piece of organic ripe banana

Berry-Nice-Cream Layer:

• 5 cups of organic cashew nuts, soaked for at least 4 hours
• ½ package of organic full fat coconut cream, chilled
• 2 cups of berries of your choice
• 3 TBSP of rice malt syrup
• 1 TBSP of coconut oil

Chocolate Topping:

• 1 bar of dark chocolate (at least 70% cacao), melted

Method:

1. Process all ingredients for your crust into crumbly consistency and press into freezer-proof dish prepped with coconut oil and baking paper (I used a round one but any other form works too). Put into freezer.
2. Process all your ingredients for your banana nice-cream layer into a smooth consistency and add on top of your crust. Put back into your freezer.
3. Process all your ingredients for your berry nice-cream layer into smooth, creamy consistency – scoop on top and return dish to your freezer.
4. In a double boiler, melt your dark chocolate and scoop on top of your nice-cream berry layer – return your nice-cream cake back into the freezer.
5. Freeze for a minimum of 4 hours. Let your nice-cream cake defreeze a little before cutting.
6. Enjoy, how deliciously fun & simply healthy eating can be!