The calendar says it's fall. A lovely season of the year. However, it's still warm here in Saudi Arabia, as I am sure it's the case in other places in the world. Therefore, this no-bake cake is perfect!

The sweet potatoes give it this autumn cozy feeling along with a hint of cinnamon. The cacao gives it this kick you need sometimes after dinner. Lastly, it'll cool you down and remind you of birthday ice cream cakes, adult style. 

My favorite thing about this recipe is that you can use leftover coconut pulp from making homemade coconut milk (something you should all be doing since it's super easy). 

Hope you enjoy it x

Sweet Potato Chocolate Ice Cream Cake

Ingredients

Base

• 1 cup oats
• 1 cup coconut pulp
• 1/2 cup dates

Filling #1

• 1 cup cashews
• 1 cup boiled sweet potatoes (diced)
• 1/4 cup date syrup or to taste
• cinnamon
• 1/4 cup oat milk

Filling #2

• 2 cups cashews
• 2 cups boiled sweet potato (diced) 
• 6 tbsp cacao
• 1/4 cup maple syrup or to taste
• 1/2 cup oat milk

Steps

1. Soak the cashews for 2 hours (or 20 mins in hot water)
2. Mix the ingredients for the base in a food processor until it forms a sticky dough
3. Press it to the bottom of your dish (the smaller the dish, the higher the cake)
4. Place it in the freezer
5. Make the first filling by mixing the ingredients in a food processor or a high speed blender
6. Layer it and place in the freezer
7. Repeat the same for the second filling
8. Layer it over and top with cacao nibs or whatever else your heart desires
9. Store in the freezer