Ice Cream Cake with coconut, almond butter, blueberries and vanilla
I have spent much time lately thinking about the idea of creativity, and what makes a creative person. Personally, I find it absolutely essential to my wellbeing and happiness to be able to express myself through creativity in different ways. However, a few years back I didn’t really see myself as a creative person. I’ve never been able to sing, play any instruments, dance, draw, paint etc. Hence I came to the conclusion that me and creativity just didn't have a relationship. But later on I realised that theres actually so many ways in which to be creative. And that it’s not limited to the more “common” form of art. Today, I believe that we are all born with creative abilities and the need to express ourselves creatively. Unfortunately, I as we grow older, a lot of us forget, or even suppress, this need in us. Maybe because we see it as unnecessary, or a waste of time? For me, it was yoga that helped me remember the joy of the creative process. Through deeply connecting with my body, I could find back to my inner child. A little girl who absolutely loved to paint and sing and dance and draw, not because she was good at it, or to achieve something, but for the sole purpose that it brought her joy. And that is what I find so beautiful about creativity. That it is about the process rather than the outcome. And even if you do have a specific goal in mind, the more you let go of any limitations and boundaries, and allow yourself to really be in the moment, and enjoy it, the less important the final result seems to be.
Also, there are really a million ways to be creative. Each time you cook a meal, put together an outfit, redecorate your home and so on you are using your creative abilities. It seems to me that once I shifted the way I perceive myself, from not being a creative person, to really being a creative person, I started to become this person more and more. About a year ago I took up writing, and writing poems is now perhaps my main channel for expressing myself and turned out to be my biggest passion. Another way for me to be creative is in the kitchen. I love putting together simple ingredients and see how they can transform into something so beautiful and delicious. This ice cream cake, for instance, is the result of a very creative morning in my kitchen. It features many exciting flavors, that work wonderfully well together. I hope you enjoy making it, and please feel free to get a bit creative with the recipe and give it your own twist. Have fun and enjoy yourself while making it! Just make sure you taste test along the way, and the outcome should be delicious either way..
1 cup coconut flakes, either raw or toasted
1 cup cashews or almonds
15 pitted medjool dates
a pinch of sea salt
Coconut cream layers:
1 cup cashews, soaked for 2/4 hours
1 tin full/fat coconut milk
1 cup melted coconut oil
1 cup maple syrup
juice from half a lemon
1 tsp pure vanilla powder
1 tbsp light tahini
2 tbsp almond butter, raw or roasted
1 tbsp raw cacao powder
2 tbsp coconut sugar
a few handfuls wild blueberries
1. Line a medium sized round cake tin with parchment paper and set aside.
2. Start with making the crust. Simply process coconut flakes, nuts, dates and sea salt in a food processor until everything sticks well together. Press the dough out into the cake tin. Even out the edge with a spoon. Set aside.
3. To make the coconut cream, simply blend all ingredients, except almond butter, cacao, coconut sugar and blueberries, in a high speed blender until smooth.
4. Pour about two thirds of the coconut cream in a bowl for later. Add the cacao and coconut sugar to the remaining mixture and blend well. Spread this on top of the crust and let the cake set in the freezer for at least an hour.
5. For the middle layer, pour a little over half of the coconut cream you sat aside back in the blender. Add in almond butter and blend well. Spread this on top of the first layer once its set. Put the cake back in the freezer for a few more hours.
6. For the final layer, simply mash a few of the wild blueberries with a fork, but let most of them remain whole. Then pour in the coconut cream and stir a few times. Spread this mixture on top of the cake when it is all set, and put the cake back in the freezer for another hour.
7. The cake is best served half/frozen, and is delicious with some melted chocolate drizzled on top, fresh berries and chopped nuts. Remember to remove the cake from its tin while its still frozen.