Chocolate Ice Cream Torte

It's hard to go in to detail about the way my life has changed in a culinary sense over the last month. Hopefully the ensuing blog entries will describe it--I just can't blog as fast as I can bake! :) It's been a wonderful month, to say the least. For all you sugar-free, gluten-free, dairy-free people out there, this one is for you. It straight up tastes like fudge. I can't stop eating it. 

 A word to the poor college student with no food processor--you can get by. But you will have ripped biceps by the end. Let's just say I earned my fourth slice of this pie. 

 It comes out quite thick and could potentially be eaten with just a little refrigeration or a couple hours of freezing. Then it's more like pudding pie. You could eat this without the crust and it would make a very nice pudding. 

 But I think it's best to let it freeze overnight, or at least for several hours.

You could use the crust from the lemon bars (see on my blog). That would be even better, I think.

No-Bake Chocolate Coconut Ice Cream Torte

Oh She Glows

Crust:

1 C whole almonds

1.5 C rolled oats

10 medjool dates

1/4-1/2 tsp salt

1/4 C coconut oil

1. Grease a 10-inch springform cake pan with coconut oil very well. Set aside (I used a brownie pan, 8x8, and it was just fine).

2. In a food processor, process the crust ingredients together until crumbly and sticky. Should be a bit coarser than sand. I used a hand chopper... Press the mixture into the prepared cake pan, evenly and firm.

Torte:

22-24 medjool dates, pitted

One can full fat coconut milk

4 T unsweetened cocoa powder

2 T natural nut butter (I used almond)

1 tsp vanilla

2 T cornstarch or arrowroot powder

2 T agave or other liquid sweetener (I used honey but I honestly don't think it needed it)

1/2 tsp salt

Fresh strawberries or berries for garnish, if desired (I didn't but I'll bet it would be good!)

1. Blend all torte ingredients except agave, salt, and berries. Process until super smooth. Add the agave and salt to taste. Adjust sweetness if necessary. Pour this mixture into the prepared crust and smooth out.

2. Carefully place torte in the freezer (uncovered is ok) for several hours, or overnight until firm. When it's ready, slice and garnish with berries and serve immediately. It melts fast! I don't think letting it sit will be any problem, as you will have eaten the whole pan within ten minutes.