3 years ago
Raw Maple Coffee Ice Cream Cake

Why am I on this ice cream cake recipe kick? It is chilly outside! And inside, since the basic attitude among the people who design apartment buildings in the Bay Area is “It doesn’t get cold here, so who needs insulation?” Brr freaking brr, people.

From Beautiful Living Food.

I had a bit of fun coming up with this maple cake on Saturday morning. I was aiming for a maple flavored cheesecake or a cake that tasted like local maple fudge. However, when we tried the cake on Saturday night, we discovered that it tasted more like a very sweet, yet mild tasting coffee ice cream. Remember eating coffee ice cream as a kid? I used to love that stuff. So although my cake didn’t achieve the main goal in mind, I was left with a pleasant surprise! This cake does not have a dominant coffee or espresso taste like the Cappuccino pie I made this past winter. My new creation has another nostalgic taste of something lovely and sweet. And yet there is no coffee or coffee flavoring added to my cake!

So here’s my very own cake recipe below:

Maple Coffee Ice Cream Cake with Candied Pecans

Use a 9 inch spring form pan

Candied Pecan Crust

  • 2 1/2 cups of pecans
  • 1/2 cup of dates, chopped and soaked for 20-30 minutes
  • 1 1/2 tablespoons of maple syrup
  • 1/2 teaspoon of maple syrup extract (I use Frontier brand)
  • 2 dashes of cinnamon
  • 1 heaping tablespoon of coconut oil (not melted)

Process the pecans in the food processor until they have formed crumbs. Add the remaining ingredients and process until well incorporated. This should make a nice moist and sweet crust.

Lightly grease the spring form pan with coconut oil. Then press the crust into the pan. Place crust in freezer while making the filling.

I like to start melting the cacao butter used in the filling while I make the crust. Using the dehydrator works like a charm!

Filling

  • 3 cups of soaked cashew pieces (a little more than 2 1/2 cups dry)
  • 2 cups of homemade almond milk, lightly sweetened with maple syrup
  • 1 cup of pure maple syrup
  • 1 tablespoon of lemon juice
  • 1 teaspoon of vanilla extract
  • 2 1/2 teaspoons of maple syrup extract
  • 3 1/2 teaspoons of granulated maple sugar
  • 3 tablespoons of organic soy lecithin
  • 3/4 cup of melted cacao butter

Using a Vitamix, blend all the ingredients except the lecithin and melted cacao butter until smooth. Then add the lecithin and melted cacao butter and blend again until smooth. Pour on top of the crust and place in freezer for 6-7 hours. The batter is very thin and will need time to set up in the freezer. After 3+ hours, place the candied pecans on top of cake in a decorative manner. Once completely frozen, take the cake out of the freezer and remove the sides of the spring form pan. Place cake in the fridge

Candied pecans

  • about 24 pecan pieces (pick out the best looking ones)
  • 1/2 cup of maple syrup
  • 2-3 teaspoons of granulated maple sugar
  • couple dashes of cinnamon

In a small bowl, mix up everything except the pecans. Coat the pecans with the mixture and place on teleflex sheets. Dehydrate over night. In the morning, turn pecans over and dehydrate a few more hours. Use them to decorate the cake when it’s firm enough.

Joyce’s notes: Wow! This is a very sweet tasting dessert! As I said above, it tastes very much like a mild version of coffee ice cream (without adding any coffee or coffee flavoring!) And the filling goes nicely with the candied pecan crust. I was worried this cake might have to be kept in the freezer since the filling was very thin. However, it does stay firm in the fridge. It will start to melt if left out of the fridge for too long. So I place the cake right back in the fridge after cutting slices to eat. The texture is lovely and light. Not too dense or thick. I believe the cacao butter helps make the texture really lovely. And the candied pecans on top are very sweet and tasty. My husband Scott loved these! I should have made more for him as a snack. Do make extras as they are very good!

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