This super easy no cook recipe can be made well in advance of any gathering, or just made to enjoy a slice at a time straight from the freezer. It’s also a great alternative to the parade of traditional office birthday cakes. It has a gluten-free nut crust that may be enjoyed by almost everyone, which is also why it’s written with dairy-free ice cream. It can easily be made with traditional dairy… but in this way vegans, allergy sufferers, and the lactose intolerant may happily partake. For this occasion, I used pint sizes of coconut milk “ice-cream”. (A mint chocolate chip pint was used here for the bottom layer, chocolate for the middle layer with the cherries, and coconut for the top layer with the chocolate chunks.) It’s richer than the almond milk variety (which is also tasty), and it always surprises people when I tell them it’s dairy-free. Previously, I’ve even used a gallon sized regular Neapolitan ice-cream and just split up the colors for the layers. You can use whatever you have left in the freezer or even add more layers! Add multiple kinds of nuts, chips, or chunks… whatever is in your pantry. For this recipe, no rules are just right! 
Ingredients:
- 3 cups pecans (or pistachios, walnuts, macadamia nuts…)
- 10 tablespoons extra-virgin coconut oil (or regular butter, dairy-free butter…)
- 1 tablespoon turbinado sugar (or coconut sugar, brown sugar…)
- 1 teaspoon cinnamon
- 1 bag frozen sweet pitted cherries (or pitted fresh, 15 oz can in sugar syrup…)
- 1 bag vegan dark chocolate mini-chunks (or dairy-free, traditional chocolate chips…)
- 3 flavors/pints (here I used mint chocolate chip, chocolate, and coconut) dairy-free coconut milk “ice-cream” (or almond milk, soy milk, sugar-free, dairy milk ice cream…)
Instructions:
Place the cherries in a strainer over a bowl, and set aside to drain. (The leftover cherry juice makes a great sweetener so you can add more greens to a smoothie!) 
Place the pecans in a quart size freezer bag (because it’s stronger than sandwich bags) and break them up using a kitchen-mallet/meat-tenderizer. It’s so much more fun than chopping! 
Microwave the coconut oil in a glass bowl just until it softens. (Extra-virgin coconut oil is so good for the skin that it can even be found in the vitamin section of Whole Foods as a supplement.) 
Then add the crushed pecans, sugar, and cinnamon. 
Mix well, then pour/push into the bottom of a coconut oil “greased” springform pan. Smooth it out evenly with a spatula so that the entire bottom is covered. 
Place in freezer for at least 30 minutes, or until it feels frozen and solid. During this time, take out the mint chocolate chip to soften it. (Keep in mind that regular ice-cream melts quicker than vegan “ice-cream”, so if using the traditional stuff- take it out later!) 
When the nut crust is frozen and the quart has melted enough, smooth the “ice-cream” over the crust evenly with a spatula. Freeze the pan and take out the chocolate pint to melt. 
Spread the chocolate pint on when the previous layer has refrozen solid. Gently push the drained cherries into the “ice-cream” (= chocolate covered cherries). Freeze the pan again, and take out the coconut pint. 
When everything’s ready, spread on the last layer. Top this with the chocolate chunks & softly press them into the coconut “ice-cream”. 
Cover it and keep it frozen until it’s almost time for dessert. (Cutting through it is easier if you run the knife under hot water first.) 
It’s always great to have a stand-by gluten-free vegan desert recipe, so no one has to be left out of the fun. This easy one is a lot of fun to make with kiddos, as it has very little to measure and requires no knives until serving time. Any leftovers can be stored in the freezer and wrapped as individual slices for an occasional sweet-treat! Happy Un-birthday! 🙂 
Faithfully Yours,
Leigh 
