These cakes are made in a 6 well mini cheesecake pan that has removable bottoms, with each well about 3" in diameter. If you do not have a pan like this, you can line a jumbo muffin tin with cupcake liners, or use a regular muffin tin lined with cupcake liners for 12 servings instead of 6.
Ingredients
FOR THE CRUST:
1½ cup Shredded Coconut (unsweetened)
1½ cup Almond Flour
large pinch of Sea Salt
5 Medjool Dates (pits removed)
1 teaspoon Vanilla
1½ tablespoon Coconut Oil
¼ cup Freeze Dried Strawberries, Chopped
FOR THE COCONUT LAYER:
¾ cup Coconut Flakes (soaked - add them to the cashews when soaking)
⅔ cup Cashews, soaked
Juice of ½ large lemon
1 teaspoon Vanilla
pinch of Sea Salt
3 tablespoons Maple Syrup
⅓ cup Coconut Oil
FOR THE STRAWBERRY LAYER:
9 ounces Strawberries, pureed (run through a fine mesh sieve and discard seeds)
⅔ cup Cashews, soaked
½ teaspoon Vanilla
juice of ½ large Lemon
3 tablespoons Maple Syrup
1 tablespoon Coconut Oil
2 tablespoons Freeze Dried Strawberries, crushed
FOR THE STRAWBERRY TOPPING:
½ cup Strawberries, quartered (stems removed)
2 tablespoons Maple Syrup (or honey)
1 tablespoons Fresh Mint Leaves, cut into thin strips
Instructions
FOR THE CRUST:
Place the shredded coconut, almond flour, salt, dates, vanilla, and coconut oil in the base of a food processor. Process until the dates are broken down completely and mixture sticks together when pressed. Add the freeze dried strawberries to the mixture and pulse just until strawberries are distributed through.
Divide the mixture between the wells of a 6 well mini cheesecake pan (each well should be about 3" in diameter). Press the mixture down and smooth so that the crust is level. Place pan in the freezer while you make the coconut layer.
FOR THE COCONUT LAYER:
Place all ingredients for the coconut layer in a high speed blender and blend until very smooth and creamy - this may take several minutes. Pour the mixture over the crust layer in the cheesecake pan, dividing evenly between the wells. Place pan back in the freezer for ½ hour. Make the strawberry layer.
FOR THE STRAWBERRY LAYER;
Place all ingredients in a high speed blender and blend until very smooth. Pour over the coconut layer in the cheesecake pan, dividing evenly between wells. Place pan back in the freezer for 2-3 hours, or until cakes are completely frozen.
FOR THE STRAWBERRY TOPPING:
Place the strawberries, syrup, and mint in a bowl and toss together until combined.
Remove pan from the freezer. Run a hot, wet dish towel around the base of each well, popping out when loosened. Peel away the metal circle on the bottom and place cakes on serving plate.
Top with a heaping tablespoons of strawberry mixture.
*Store ice cream cakes in the freezer.
**top with strawberry mixture just before serving.
Recipe by The Kitchen McCabe at https://www.thekitchenmccabe.com/2016/05/02/strawberry-coconut-ice-cream/