Chocolate Brownie Ice Cream Cake

Ingredients:

Brownie base:

4 oz unsweetened chocolate

1/2 cup honey/agave

1/2 cup applesauce

1/2 cup almond butter

1/4 teaspoon salt

1/4 teaspoon baking soda

Chocolate ice cream:

2 cups raw cashews, soaked overnight (4 hr minimum)

3/4 cup cocoa powder

2/3 cup honey/agave

1/2 cup coconut oil

1 cup water

Method:

Preheat oven to 325.

Prepare brownie base: Melt together chocolate and honey. Stir in applesauce, almond butter, salt and baking soda. Pour into a greased 9 inch spring-form pan. Bake for 20 minutes. Remove from oven, let cool slightly and place in freezer.

While brownie base is baking, prepare ice cream. Place all ingredients into a high powered blender or food processor and blend until smooth and creamy. Pour mixture over chilled brownie base. Place back in freezer to set, at least 2 hours.

Drizzle with melted chocolate and serve with raspberries and cream.