Yesterday I posted a wonderful recipe for raw Raspberry Chipotle Sauce. I used it as a chip dip; made a creamy spread with it, and created a raw enchilada dish. Today I use it as a topping to a delicious chocolaty raw ice cream cake. The cacao flavors with the hot smokey sweet flavors really rawk! Enjoy!
Ingredients:
Prepared raw brownie crust (I used Heathy’s recipe for Brownie Chunks from her ebook, “The Ultimate Raw Ice Cream Cake“)
Prepared raw chocolate ice cream (I used Heathy’s recipe from her ebook, “The Ultimate Raw Ice Cream Cake“)
Prepared Creamy Fudge Topping (see recipe below)
Creamy Fudge Topping.
Ingredients:
1 cup cashews (dry)
3/4 cup water
1/4 cup raw agave nectar
1/4 cup dates
3 T raw cacao powder
1 tsp vanilla extract
2 T raw coconut oil
4-6 drops chocolate flavored SweetLeaf Liquid Stevia
Preparation:
Place dates and 1/4 cup water in a high-speed blender and mix until smooth and creamy. Add cashews and remaining water. Blend on high until smooth. Add remaining ingredients except for coconut oil (this should go last). Blend on high until very smooth, thick and creamy. Add oil and continue until mixture is that of thick chocolate pudding.
Cake Assembly:
Using a square glass pan or round glass cake pan, first layer should be the brownie chunk recipe. Press into pan evenly. Place in freezer for about an hour. Next add the chocolate ice cream and freeze for another hour or two. Lastly add the fudge topping. Freeze for an hour or so, and then serve. I topped this dish with my Raspberry Chipotle sauce and it was awesome!!! Try for yourself! =)
Vega-Riffic Recipes 
Debbie this looks great! Would love to have added it to the cake challenge. The sauce sounds divine – never would have thought up that combo!
Thanks Heathy! It’s very yummo! I know I missed including it in the challenge, but that’s okay…you received so many wonderful entries, I would love to try them all!!! =)
The chipotle sauce sounds amazing!