The Ice Box: Cherry Coconut Cauliflower Ice Cream Cake

 Cherry Coconut Cauliflower Ice Cream Cake recipe

Base:

• ¾ cup raw, shelled pumpkin seeds (pepitas)
• 1 soft medjool date, pitted
• 1 tbsp coconut oil
• 1 tbsp agave (or maple syrup, or a similar sweetener of choice)

Filling:

• 1½ cups boiled or steamed cauliflower florets
• 4 tbsp coconut cream (from a chilled can of full-fat coconut milk)
• 3 tbsp coconut oil, liquefied
• 3 tbsp agave (or maple syrup, or a similar sweetener of choice)
• 1 tsp pure vanilla extract (or ½ tsp raw ground vanilla bean)
• ⅜ tsp salt

Additional Cherry Layer:

• ¼ cup fruit-sweetened black cherry jam 
• ⅛ tsp salt

Optional Toppings:

• edible dried rose petals, rose buds, and a bit of lavender
• nuts