Monday, December 9, 2013

Chocolate Ice Cream Fudge Cake with Raspberry Chipotle Sauce

I highly recommend Sweetly Raw’s e-book, “The Ultimate RawIce Cream Cake”.  I purchased my copy a few years back, and have enjoyed it many times over. For today’s recipe I actually prepared two recipes from the e-book, and top it with a delicious creamy fudge (recipe below), and top that with my raw Raspberry Chipotle Sauce, I published a while back. The cacao flavors with the hot smoky sweet flavors really rawk! Here’s the recipe and how I put it together. Enjoy!

Ingredients:
Prepared raw brownie crust (recipe for Brownie Chunks from the e-book, “The Ultimate Raw Ice Cream Cake“)
Prepared raw chocolate ice cream (recipe for Brownie Chunks from the e-book, “The Ultimate Raw Ice Cream Cake“)
Prepared Creamy Fudge Topping (see recipe below)

Creamy Fudge Topping.
Ingredients:
1 cup cashews (dry)
3/4 cup water
1/4 cup raw agave nectar
1/4 cup dates
3 T raw cacao powder
1 tsp vanilla extract
2 T raw coconut oil
4-6 drops chocolate flavored SweetLeaf Liquid Stevia

Preparation:
Place dates and 1/4 cup water in a high-speed blender and mix until smooth and creamy. Add cashews and remaining water. Blend on high until smooth. Add remaining ingredients except for coconut oil (this should go last). Blend on high until very smooth, thick and creamy. Add oil and continue until mixture is that of thick chocolate pudding.

Cake Assembly:
Using a square glass pan or round glass cake pan, first layer should be the brownie chunk recipe. Press into pan evenly. Place in freezer for about an hour. Next add the chocolate ice cream and freeze for another hour or two. Lastly add the fudge topping. Freeze for an hour or so, and then serve. Top off the dessert with a generous amount of my Raspberry Chipotle Sauce and serve.