A light yet indulgent double chocolate ice cream cake is always a good idea!

It came out light and airy as I did not use cashews nor dates.

Ingredients

Crust

1 cup almond meal

1/4 cup raw cacao powder

1/4 cup maple syrup

1 cup shredded coconut

1/2 cup coconut oil

1/4 cup chia seeds

1 tbsp vanilla powder it paste

Combine all ingredients in a food processor and let it set in the fridge for at least 10 minutes while you prepare the filling.

Filling

1 cup grated cacao butter

1/2 cup raw cacao

1/4 cup maple

1 cup coconut milk

1/4 tsp vanilla extract

Pinch sea salt

Blend all ingredients in a high speed blender and pour onto the crust. Let ut set for at least 2 hours then top with toasted coconut chips.