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Triple Chocolate N'ice Cream Cake

Updated: Jul 7, 2020

Gluten Free Dairy free Sugar Free Keto Paleo Vegan Low Carb

Imagine layers of chocolate, white chocolate, chocolate, and more chocolate 😋 If this doesn't hit the spot for the chocolate fix, well... you my friend, may need an intervention 😜

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Prep time 20 minutes

Total time 3 - 4 hours for freezing

Makes 6 cupcakes or 12 mini cheesecakes

Chocolate base:

1/2 cup walnuts

1/4 cup coconut flour

1/4 cup coconut sugar or monk fruit

1/4 cup cacao

2 Tablespoons ghee or pastured fed butter (butter flavored coconut oil for vegan)

1 Tablespoon ground flax

1/4 teaspoon ceylon cinnamon

Pinch of pink salt

Combine all ingredients in food processor until well blended and uniformly moist. Press into the bottom of silicone cupcake molds, 7 inch springform pan.

Double recipe to make a 7" springform cake

Vanilla N'ice Cream:

1/2 cup cashews, soaked

1/2 can full fat coconut cream

1/2 cup riced cauliflower

1/4 cup monk fruit

1/2 tablespoon vanilla

1/8 teaspoon vanilla bean powder (optional)

Clean food processor after making chocolate base. Put all ingredients into clean food processor and blitz for a couple of minutes till creamy. Add more coconut cream if needed to get desired creamy consistency.

Divide mixture into 2 equal parts.

To one part:

Add 1 scoop vanilla collagen

2 Tablespoons melted cacao butter (works best if integrated while processing)

To the other:

Add 1 scoop chocolate collagen

2 - 3 Tablespoons cacao to taste preference

3 Tablespoons chocolate chips

1/2 tsp chaga

Layer the vanilla over the chocolate base till about half full. Freeze till hardened the fill to top with chocolate mixture.

Chocolate drizzle

1/8 cup coconut oil

Melt chocolate and oil over low heat. Stir together. Drizzle while warm, keep extra in fridge.

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