Oh. My. God. This is one of the best desserts I’ve ever eaten!
Let’s rewind. After having tons of fun with Heathy’s Moon Pie challenge, I was totally jazzed to enter her latest raw dessert contest: the Ultimate Raw Ice Cream Cake challenge. I knew pretty much from the start that I wanted to combined the delicious flavours of cherries and amaretto, and to round it off, I decided to throw in some chocolate. I’ve always been a big fan of amaretto liquer (although I rarely drink alcohol anymore), and I’ve been having tons of fun with a bottle of almond extract I picked up a few weeks ago. It really does a great job of imparting the delicious flavour of amaretto to certain foods. I’ve been adding a few drops of it to vegan yogurt recently, along with frozen cherries, so I knew the flavour combination would work well in my ice cream cake. Here’s the breakdown of my take on a raw ice cream cake:
Crust: almond dark cacao (almonds, cacao, coconut oil, maple sugar)
Layer 1: chocolate ice cream (Heathy’s recipe)
Layer 2: amaretti cookie crumble (almonds, shredded coconut, coconut oil, maple sugar, almond extract)
Layer 3: cherry amaretto ice cream (Heathy’s recipe, + almond extract, cherries)
Swirl: chocolate ice cream and cherry amaretto ice cream (with cherry juice for the pink colour)
Toppings: coconut whipped cream (Heathy’s recipe + some fresh young coconut), dried cherries, amaretti cookie
And that’s all, folks! The only challenge I ran into while constructing this beauty was an absent icing set. At one point I did own an icing bag complete with all kinds of deocrative tips for making fun icing patterns, but I can’t find it anywhere! Maybe it was lost when we moved last summer? At any rate, I improvised by cutting a hole in the corner of a ziploc bag, poking the tip of an old agave squirt bottle in the corner, and using that contraption to ice the top. It wasn’t ideal, but hey, it worked in a pinch!
I used frozen sour cherries (although I still found them pretty sweet), and the slight tartness perfectly counterbalanced the sweetness of the remaining components of the ice cream cake. It was a total joy every time I bit into one of the juice cherry chunks. As far as the individual components go, I think my favourite part to eat on its own was probably the amaretti cookie crumble. I had to stop myself from devouring it so I would have enough left for the cake.
My boy and I each had a slice last night (it may or may have not been my entire dinner!) and we’re still swooning. It also totally gave me a sugar high… I’ve been eating ultra clean lately so even sugar in raw desserts get to me super easily these days. Thankfully, it wasn’t difficult to enlist the help of a small army of friends, who are eager to assist in polishing off the rest of this delicious creation. In the meantime, here’s some raw food porn for your enjoyment 🙂 If you want even more pics, check out some of the other entries floating around the blogosphere, like Kelli’s rawspberies and cream & chocolate strawberries & banana cakes, Norka’s lilac and poppy seed cake, Gillian’s Gimme S’More cake, an amazing orange blossom cake, several creations by Nelly, and Bitt’s cookies ‘n’ cream cake.