2 1/2cupsgently packed ground almondspreferably raw almonds
6pitted Medjool dates
3Tbsp blonde tahini
2Tbsp maple syrup
1Tbsp miso paste
2Tbsp buckwheat flouroptional
2cupsprepared vanilla ice cream or frozen dairy alternative
Preheat oven to 350 F. Lightly grease two 8 inch round cake pans and line bottoms and sides with greased parchment paper.
In food processor, place ground almonds, Medjool dates, tahini, syrup, and miso paste, and pulse until it all comes together. Add buckwheat (or other type of gluten-free flour) if mixture is too moist. Mixture should be crumbly but able to stick together when pinched with your fingertips.
Divide mixture among prepared pans. Press with your fingertips into evenly packed crust right to edges. Bake in oven for 10 to 12 minutes until dough is almost firm when touched. Remove pans to rack to cool completely.
Soften ice cream just enough to be spreadable. Spoon on top of one of the chilled cookie cakes and smooth out to sides in an even layer. Remove cookie from cake pan and place on top of ice cream, gently pressing down. Place in freezer overnight to completely firm up.
To serve, remove cake from freezer and turn out onto flat serving plate or wooden board. Drizzle with melted chocolate. Using warm knife, cut cake into wedges and serve immediately.
Per serving: 268 calories; 9 g protein; 13 g total fat (3 g sat. fat); 30 g total carbohydrates (18 g sugars, 3 g fiber); 43 mg sodium