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