Okay, this pie does not actually contain ice cream. But, when the creamy mousse and cashew cream layers are frozen, they sure could pass for ice cream. It is rich with flavor and kind of indulgent as far as ingredients go. But, Valentine’s day is coming up, right? So why not splurge on yourself… or a loved one. This dreamy treat is full of chocolate, dates, almond flour, cashews… and there’s some tofu in there too.
The freezing process is a little time consuming, but the prep couldn’t be easier. It mainly involves using a just food processor and a spatula. The three layers frozen together sort of resemble an “ice-cream cake” in taste and texture. Yet, unlike a certain non-vegan name brand ice cream cake that I used to go crazy over- this one’s full of good stuff. So, refusing a second slice seems almost silly. :)
Chocolate Cashew Ice Cream Pie
Ingredients:
Crust
- 9 Medjool Dates (medium sized)
- 1 1/4 cup almond flour
- 1/2 cup cocoa powder
- 2 tbsp agave
Filling
- 1 cup chocolate chips
- 2 pkgs extra firm silken tofu (drained)
- 4 Medjool dates
- 1 1/2 tsp almond extract
- 1 tbsp agave
- 1/2 tsp sea salt
Cashew Topping
- 2 cups cashews, soaked for at least 4 hours
- 1/2 cup coconut oil- warmed just until liquidy
- 1/2 cup almond milk
- 1/4 cup agave or granulated sugar
- juice of 1 Meyer lemon or just a simple plain lemon would work here
Directions:
In food processor, combine ingredients for crust: dates, almond flour, cocoa powder and agave. Mix until crumbly. Press down into bottom of spring-form pan.
Next, rinse out and dry food processor. Place the 4 dates from the “filling” into processor and mix until a paste is formed.
Melt chocolate chips either over double boiler or in microwave in 30 second intervals, stirring each time. Melt until smooth.
In food processor, combine date paste, melted chocolate chips, tofu, agave, salt and almond extract. Mix until super smooth. This part seemed to take forever. :|
Spread tofu mixture evenly on top of crust in spring-form pan.
Cover lightly (not touching the filling) with parchment paper and freeze at least 1 hour. Once this layer is firm, go ahead and make the third layer, but leave the pan in the freezer.
To make third layer, combine all of the “cashew topping” ingredients into the food processor, and blend until super smooth. Spread evenly on top of chocolate layer and return to freezer.
Leave in freezer at least 3 hours. (This pie retains its texture best if your freezer is set on a lower setting-rather than something like a “deep freeze”). Cut with sharp knife and serve frozen, or ever so slightly thawed.
I dusted mine with a little cocoa powder before devouring.
Wow, this pie looks amazing. I wouldn’t feel guilty eating seconds of something this healthy either. :)
That pie looks out of this world!
I just need a really good excuse to make it.
Oh my, I do wish I was having people over or something so I would have a good excuse to make this. Love the idea of using dates in the filling too. :)
-K
Oh my goodness, that looks fantastical!
That looks awesome!
Looks SO good! thanks
Seriously, this looks dreamy. I will have to try it!
Thanks so much for sharing!! This has all my fave dessert ingredients: chocolate, nuts and ice cream! Here is my favorite dessert recipe: http://www.recipe4living.com/recipes/milky_way_ice_cream_pie.htm
so refreshing to see a nearly-sugar-free pie! this looks heavenly, i can’t wait to try it.
This looks so amazing! I’m hoping to try it out this weekend for my brothers birthday and cannot wait.
Hi Allyson – this looks fabulous!! I’m not from the U.S, though, so am not familiar with the weight of a regular package of silken tofu. Most brands here in Australia are about 300g. Would you happen to be able to tell me? Thanks! Anxiously awaiting your reply so I can make this!! Lisa.
Hey Lisa!
Thanks so much for the nice compliment and the question. The standard size of silken tofu I use is 12 ounces, which equals about 340g. I hope this helps out and I hope your pie turns out great as well!! Let me know if you have any more questions!
:)
~Allyson
Thanks very much! Now I have absolutely no reason not to make this!!!
Hi again Allyson, I just wanted to let you know that I finally made this (for a dinner party!) and it was delicious! No one could believe it contained tofu!! Thanks for the wonderful recipe :)
:) You are super welcome! I’m so happy it turned it great!
Best Wishes…
Allyson
i made this amazing pie this weekend for a family birthday and it was a roaring success! i put some almond milk in the bottom layer when the blending was being troublesome and it made it super fudgey. my sister and i were dreaming up other pie ideas using this as our inspiration – lemon mousse instead of chocolate with a layer of raspberries in summer, or pumpkin mousse with a pecan crust in the fall! what a great recipe! thanks!
That is wonderful Sasha.. I am super glad you enjoyed it!! Thank YOU for trying it out. :)
This is awesome! Can I ask… how do you get the cashews so smooth in a food processor? I have a quisinart, but always seem to have to use a blender after the food processor to get anything nutty like that smooth. And then I normally have to add liquid too! :(
Hi Sasha Rose-
I have a Kitchenaid brand food processor… not the best on the block, but it seems to get my cashews or other nuts smooth- if (and only if) I soak them for a while, in this case 4 hours. Maybe it is the difference in brands? I have the opposite problem, my blender doesn’t get anything smooth. :)
Maybe you could add an additional tablespoon or two to the 1/2 cup almond milk called for. Since it is frozen, it shouldn’t change the consistency too much, but may help in smoothing out those cashews.
I made this cake for Easter yesterday. One word, WOW! It was a knock out and everyone loved it. I should of let it thaw a little longer before serving but the microwave softened it just right. Thank you so much for sharing.
Oh wow….I know what I want to eat on my birthday! Looks awesome!