One package of 500 ml coconut cream (I use Aroy-D)
10 pitted majhul dates (about a cup)
⅓ cup cocoa butter
2 tea spoons vanilla extract
1 table spoon cocoa powder
Nutella swirl:
1 and a half cups raw shelled hazelnuts
1 and a half cups water
⅓ cup maple syrup
1 table spoon cocoa powder
הוראות הכנה
To make the crust:
place 1 and a half cups raw almonds with 1 cup pitted majhul dates in a food processor and process until it reaches the consistency of a sticky dough.
Press with your fingers onto the pan to create the first layer.
To make the chocolate Ice Cream Layer:
Place the coconut milk in the fridge at least over night (and preferably even more).
Take the coconut milk out of the fridge and spoon out the creamy part (produces about half a cup) into your mixing bowl. Keep the liquids (turns out about 1 and ¼ a cup of liquid) for later.
Whip the coconut cream until it forms a solid whipped cream (takes about 3 minutes).
In parallel, melt ⅓ of a cup cocoa butter (using a Bain-marie or simply in a cup over a pot with boiling water). When the cocoa butter has melted place it in your blender along with the dates (10), ¼ cup of the coconut liquids you kept from before, 2 tea spoons of vanilla extract, and 1 table spoon cocoa powder.
Blend thoroughly until it mixes well and forms a thick paste.
Fold the paste into the whipped cream, and mix thoroughly to combine.
Pour the paste into the cake pan and smooth it out with a spatula, keep it in the freezer until you make the next layer.
To make the nutella swirl:
Blend 1 and a half cups raw shelled hazelnuts with 1 and a half cups water, and ⅓ cup maple syrup, until it is well blended (texture should be of a runny paste).
Keep one cup of the blended hazelnuts aside and mix it thoroughly with 1 table spoon of cocoa powder.
Pour the white hazelnut cream over the ice cream layer of the cake and smooth it out with a spatula.
Pour the chocolate hazelnut cream in a spiral shape, and work with a chopstick or a table spoon to create the swirl shapes (see pictures and video link above).
Place in the freezer for at least 2 hours.
*Recommended to take out of the freezer 10 minutes prior to eating.
Recipe by Vegan High Tech Mom at https://www.veganhightechmom.com/%d7%a2%d7%95%d7%92%d7%aa-%d7%92%d7%9c%d7%99%d7%93%d7%94-%d7%a0%d7%95%d7%98%d7%9c%d7%94-%d7%98%d7%91%d7%a2%d7%95%d7%a0%d7%99%d7%aa/