Chocolate & Orange Ice Cream Cake

Chocolate & Orange Ice Cream Cake (raw)

CRUST:

1 c cashews

1 c dates

½ c coconut flakes

¼ c agave

¼ t vanilla

¼ t salt

FILLING:

2 c soaked cashews, drained

1 c almond milk

¼ c agave

½ T vanilla

½ coconut oil

2 T carob

juice and zest of 2 oranges

Lightly coat one 6 inch springform pan (or 2 mini pans) with coconut oil. To make the crust, chop cashews in a food processor, and then combine remaining ingredients and mix well until it becomes a sticky batter. Press the crust evenly into the bottom of the pan.

To make the fillings, blend the cashews, milk, agave, vanilla, and coconut oil until smooth. Split the filling in half, and blend the carob with one half and the orange juice/zest with the other. Pour the chocolate layer over the crust, and then slowly pour the orange layer on top of the chocolate. Top with coconut flakes and orange zest (optional).

Set in the freezer for about 1 hour to firm up. Keep it in the freezer if you don't plan to eat it soon afterwards, and just place it in the fridge for a few hours when ready to eat.