Chocolate and Nut Mock Ice Cream Cake

Chocolate Base

• 1 cup almond meal
• 1 cup desiccated coconut
• 1/4 cup cacao or cocoa powder
• 2 tablespoons honey
• 1 tablespoon peanut butter 
• 1 teaspoon vanilla extract
• pinch of salt

Ice Cream 

• 1 1/2 cups cashews
• 1 cup full fat coconut milk
• 1/3 cup honey
• 1/3 cup coconut oil, liquid 
• 1 teaspoon vanilla extract

Caramel Crunch

• 1/4 cup almond butter
• 1/4 cup peanut butter
• 1/4 cup maple syrup
• 1/4 cup coconut oil, liquid 
• 1 teaspoon vanilla extract
• pinch of salt
• 1/3 cup dry roasted almonds
• 1/3 cup dry roasted cashews
• 1/3 cup crushed peanuts

Chocolate Topping

• 1/2 cup cacao or cocoa powder
• 1/4 cup maple syrup
• 1/4 cup coconut oil, liquid
• 1 tablespoon peanut butter

1. Line a square 20cm cake tin with baking paper over hanging the sides. 
2. Place the chocolate base ingredients into your processor and blend until the mixture resembles a fine, sticky crumb. Press the mixture firmly into your prepared tin and set aside.
3. For the ice cream layer, place the cashews and coconut milk into your processor and blend at high speed until the mixture is smooth. Add the remaining ingredients and blend until the mixture is combined. Pour the mixture over your base and place the cake in the freezer for one hour. 
4. To make the caramel crunch layer place the almond butter, peanut butter, maple syrup, coconut oil, vanilla and salt into your processor and blend to combine. Add the remaining ingredients and blend just enough to roughly chop the nuts and combine the mixture. Gently spread the caramel crunch over your ice cream and return the cake to the freezer. 
5. To make the choc top add the ingredients to your processor and quickly blend to combine. Spread the choc top over the caramel crunch and return the cake to the freezer for 4 – 6 hours to set. 
6. Slice. Serve. Eat and enjoy.