Dairy Free Chocolate Ice Cream Torte
Dairy Free Chocolate Ice Cream Torte might be just the side dish you are searching for. For $3.0 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. This recipe serves 8. Watching your figure? This gluten free, dairy free, and lacto ovo vegetarian recipe has 523 calories, 10g of protein, and 30g of fat per serving. A mixture of cornstarch, medjool dates, vanillan extract, and a handful of other ingredients are all it takes to make this recipe so tasty. 110 people were impressed by this recipe. It is perfect for Summer. It is brought to you by The Vintage Mixer. From preparation to the plate, this recipe takes about 45 minutes. Overall, this recipe earns an awesome spoonacular score of 83%. Similar recipes include Dairy Free Chocolate Ice Cream, Dairy Free Chocolate Ice-cream, and Chocolate Dairy Free Ice Cream.
Servings: 8
Ingredients:
2 tbsp almond butter
4 tbsp cocoa powder or raw cacao powder
1/4 cup coconut oil
2 tbsp cornstarch
1/2 tsp fine grain sea salt, or to taste
1 can (398 ml) full-fat coconut milk
2 tbsp honey
300 grams medjool dates (about 22-24), pitted
1.5 cups rolled oats, use gluten free if needed
fresh strawberries
1 tsp vanilla extract
1 cup whole raw almonds
Equipment:
food processor
springform pan
Cooking instruction summary:
Grease a 10 inch springform cake pan with coconut oil very well. Use a springform pan so it will be easy to slice and get out of the pan. Set aside.In a food processor, process the crust ingredients together until crumbly and sticky. You want it to look a bit coarser than sand. Press this mixture into the prepared cake pan, evenly and firm.In the processor (give it a quick wipe!), add all the torte ingredients except the agave, salt, and strawberries. Process until super smooth. Add honey and salt to taste. Adjust sweetness if necessary. Pour this mixture on top of the prepared crust and smooth out.Carefully place the torte in the freezer (uncovered is fine) for several hours until firm. Freeze for 3 hours or more. When it’s ready and firm enough, place on the counter for about 10 minutes to soften up a bit. Slice, garnish with berries, and serve immediately.
Step by step:
1. Grease a 10 inch springform cake pan with coconut oil very well. Use a springform pan so it will be easy to slice and get out of the pan. Set aside.In a food processor, process the crust ingredients together until crumbly and sticky. You want it to look a bit coarser than sand. Press this mixture into the prepared cake pan, evenly and firm.In the processor (give it a quick wipe!), add all the torte ingredients except the agave, salt, and strawberries. Process until super smooth.
2. Add honey and salt to taste. Adjust sweetness if necessary.
3. Pour this mixture on top of the prepared crust and smooth out.Carefully place the torte in the freezer (uncovered is fine) for several hours until firm. Freeze for 3 hours or more. When it’s ready and firm enough, place on the counter for about 10 minutes to soften up a bit. Slice, garnish with berries, and serve immediately.
Nutrition Information:
covered percent of daily need
