Ingredients:
Sponge Layer:
1 cup almond pulp (wet from making almond milk)
1/2 cup tigernut flour (you can use almond meal, sprouted oat flour or other nut/coconut/banana flour)
1/2 cup desiccated coconut (or coconut flour)
1/4 cup flax meal
15ml lakanto (or your preferred sugar)
1 tbs maqui berry powder
2tbs melted coconut oil
2 tsp maca powder
2 tbs coconut oil
Cream Layer:
Flesh from 1 fresh young coconut
1/2 cup coconut water
1 tbs cacao powder
1/4 - 1/2 cup sunroot syrup or your preferred nectar
1/3 cup coconut oil, softened
Chocolate Sauce:
coconut oil
cacao powder
sweetener of choice
Ice Cream:
frozen raspberry
banana
Method:
Sponge Layer:
Mix the first 5 ingredients together then halve the mixture and add 1 tbs maqui berry powder and 2tbs melted coconut oil to one. 2 tsp maca powder and 2 tbs coconut oil to another.
Cream Layer:
Blend all the ingredients except coconut oil in a blender till smooth. Add the softened coconut oil and blend again.
Chocolate Sauce:
Mix equal parts of coconut oil, raw cacao powder, enough sweetener to sweeten.
Ice Cream:
Blend frozen raspberry and banana till ice cream consistency.
Assemble:
Grease your tin with melted coconut oil
Put maca mixture in. Pack it down well.
Pour half of the cream
Place in the fridge till the cream hardens
Put maqui berry mixture then press it down well
Pour in rest of the cream mixture
Place in the fridge till firm
When ready pour the chocolate sauce and serve with the ice cream
