I know what you’re thinking, dairy-free ice cream… that can’t
be good. Oh but it is … and sooo good, I promise. This dairy-free and gluten-free chocolate ice cream torte is made with all natural, raw ingredients like coconut milk, medjool dates, almonds, oats and coconut oil. The ingredients are mixed, not baked, then frozen for a simple, tasteful and light dessert.
Over the weekend we got to see one of our best friends in his last ballet performance of the season at Ballet West. It was an exceptional performance, one you don’t dare take your eyes off or you’d miss a trick or turn. It was packed full of creativity, showcasing the everyone’s
talent and passion for their work. We enjoyed every minute of it. I must admit to one thing though, during the intermissions I was scouring the internet on my phone for a dairy free dessert that sounded good. We were having dinner with some friends the following evening and they can’t have milk products, so naturally I jumped to the challenge to find a delicious lactose free dessert. Finally just as the curtains started to draw back up to the ceiling and the lights dimmed, I found this: Lactose Free Chocolate Ice Cream Torte by Oh She Glows. It was perfect and I could now rest and enjoy the rest of the show.
We enjoyed multiple slices of the torte the next evening. I served it with strawberries from my garden, which are perfectly sweet right now, and a little drizzle of honey.
- 1 cup whole raw almonds
- 1.5 cups rolled oats, use gluten free if needed
- 150 grams medjool dates (about 10), pitted
- 1/4-1/2 tsp fine grain sea salt, to taste
- 1/4 cup coconut oil
- 300 grams medjool dates (about 22-24), pitted
- One can (398 ml) full-fat coconut milk
- 4 tbsp cocoa powder or raw cacao powder
- 2 tbsp cornstarch
- 2 tbsp almond butter
- 1 tsp vanilla extract
- 2 tbsp honey
- 1/2 tsp fine grain sea salt, or to taste
- fresh strawberries
- Grease a 10 inch springform cake pan with coconut oil very well. Use a springform pan so it will be easy to slice and get out of the pan. Set aside.
- In a food processor, process the crust ingredients together until crumbly and sticky. You want it to look a bit coarser than sand. Press this mixture into the prepared cake pan, evenly and firm.
- In the processor (give it a quick wipe!), add all the torte ingredients except the agave, salt, and strawberries. Process until super smooth. Add honey and salt to taste. Adjust sweetness if necessary. Pour this mixture on top of the prepared crust and smooth out.
- Carefully place the torte in the freezer (uncovered is fine) for several hours until firm. Freeze for 3 hours or more. When it’s ready and firm enough, place on the counter for about 10 minutes to soften up a bit. Slice, garnish with berries, and serve immediately.
recipe adapted from Oh She Glows
PS… If you liked this dessert you will also love my raw chocolate date truffles.
PSS…If you like ballet, you must watch the season premier of Breaking Pointe, a new reality TV show produced by the BBC about Salt Lake City’s own Ballet West group. I’ll be watching it this Thursday!