Yummy! Ice Cream Cake


For the Chocolate Hazelnut Crust
  • 1½ cup whole wheat flour
  • ½ cup old fashioned rolled oats
  • 75g toasted hazelnuts, coarsely crushed
  • ½ cup unsweetened applesauce
  • ¼ cup cocoa powder
  • ¼ cup date paste
  • ½ tsp ground cinnamon
  • ¼ tsp freshly grated nutmeg
  • ¼ tsp Himalayan or fine sea salt
For the Moka Cream Cheese Filling
  • 500g reduced fat cream cheese
  • 500g 1% fat cottage cheese
  • 500g fat free plain Greek Yogurt
  • 3 large eggs
  • ¾ cup date paste
  • ½ cup cocoa powder
  • ¼ cup carob powder
  • ¼ cup egg whites
  • 2 tbsp instant coffee, diluted in 2 tbsp boiling water
  • The juice of one lime
  • 1 tsp pure vanilla extract
  • 1 heaping tablespoon arrowroot flour
For the High Protein Chocolate Hazelnut Frosting
  • ¼ cup date paste
  • ¼ cup all natural hazelnut butter
  • ½ cup fat free plain Greek Yogurt
  • ¼ cup cocoa powder
  • 1 tbsp coconut oil, melted
  • 3 scoops vanilla flavored whey protein powder
  • Toasted Hazelnuts, whole and crushed
For the crust
  1. Preheat oven to 325F. Spray a 9” spring forn pan with cooking spray and line the sides with bands of parchment paper.
  2. Combine all the ingredients for the crust in the bowl of your food processor and process on pulse until well combined. The mixture should hold together when squeezed firmly.
  3. If you feel a little bit more moisture is needed, add a little bit more applesauce, one tablespoon at a time, until desired texture is achieved.
  4. Transfer to reserved baking pan and press firmly to the bottom to form a crust. Set aside.
For the Moka Cream Cheese Filling
  1. In the bowl of your food processor (you might want to give it a quick rinse) add cottage cheese and date paste and process until smooth. Add cream cheese and yogurt and again, process until smooth.
  2. Add cocoa powder and carob powder give that a spin until well incorporated.
  3. Add eggs, one at a time, then egg whites, lemon juice and vanilla extract. Sprinkle arrowroot over batter and resume processing until well blended.
  4. Pour batter over reserved crust, tap the sides gently to remove any potential air bubbles then delicately place your cake on the middle rack of the oven and bake for 55 minutes.
  5. After 55 minutes, turn off the heat, crack the door open and allow the cake to cool for a couple of hours.
  6. Remove cake from the oven and cool to room temperature, then transfer to refrigerator to chill completely, at least 6 hours but preferably overnight.
For the High Protein Chocolate Hazelnut Frosting
  1. Add all the ingredients to the bowl of your food processor and process until smooth and creamy.
  2. Pour over chilled cake (remove from pan first!) and spread evenly with a spatula.
  3. Garnish with whole and crushed toasted hazelnuts.
  4. Slice with a warm blade for easier cutting.

Source : allrecipes.Com

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