Cherry Ripe Ice Cream Cake

Base Ingredients

• 1 3/4 cup raw cashews

• 1 tbsp coconut oil

• 8 medjool dates

• 1-2 tbsp cacao powder

• 1/2 tsp sea salt

• 1/2 cup desiccated coconut

• 1/2 cup rolled oats

• 1/4 cup dried cherries

Filling Ingredients

• 1 litre chocolate cherry ice cream (or plain chocolate with 1/4 cup of dried cherries mixed through), softened

Method

1. Place cashews, coconut oil, medjool dates, cacao powder, sea salt, desiccated coconut and rolled oats into a food processor and process until the mixture is finely ground. Add cherries and pulse to combine. Press the mixture into a 22cm tart tin and place in the freezer to harden.

2. Place the softened ice cream into the tart case - return to freezer to set. Decorate with cherries and cacao nibs, then serve.