Coconut-chocolate ‘ice-cream cake’

This reminds me so much of those Vienetta ice-cream cakes we used to buy when I was smaller.

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I made quite a small batch (served 4), and you’ll want to estimate for yourself how much you’ll need, based on what sized container you’ll be making this in.

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For the base: about 3/4 cup pecans, 5 medjool dates, 1 tbsp coconut oil, 1-2 tbsp cacao powder. Blitz it all up until you get a good consistency (it needs to be sticky and clump together, but you can have it as chunky/smooth as you like). Once ready, press down into the base of your container.

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Ice-cream part: heat about 1/4-1/2 cup arrowroot flour with 1/2 cup water and 1/4 cup coconut oil. Add about 1/2-3/4 of a can of thick coconut milk (if you want it to set easier in the fridge without needing to freeze it, go for more arrowroot and less coconut milk). Keep stirring on a low heat until all dissolved together and creamy. Add some vanilla and/or honey to taste. If the arrowroot forms clumps, you might want to consider blitzing it in the food processor (hopefully a clean one!) to make it creamy.

Pour over the base and refrigerate/freeze. Once solid at the top, you can melt some dark chocolate and drizzle over the top. Cut into slices/blocks to serve.

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THEN EAT IT ALL. ALL OF IT.

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