Almond Butter Ice-Cream Cake

Instructions:

• Preheat the oven to 350 ° F (180 ° C). Spread some melted coconut oil on a 9-inch circular pan with a removable bottom (this makes it easier to unmold the crust, especially if you bake it!). 
• In a large bowl, add almond flour, cocoa powder, melted coconut oil, and maple syrup.
• Use your hands to knead the ingredients for about 90 seconds. Squeeze all the ingredients well and create a sticky cake batter. It doesn't have to form a ball as it is a pressure on the crust, but make sure the dough is consistent and sticky.
• Take the dough to the skillet and press the dough to coat it completely. Make sure there are no holes or it will crack in those areas when baked. Use the back of a spoon to smooth the surface.
• Bake the dough for 15-20 minutes at 180 ° C or freeze for 10 minutes if you prefer your cake to be raw. Meanwhile, make the almond cream filling.
• In a blender, add all the ingredients for the almond cream filling. Blend on high speed until it forms a thick, sticky paste. If it's too thick and difficult to mix, add a little more coconut milk, up to 1/4 cup. Always mix between each addition.
• If you bake the crust, remove the cake from the oven and cool for 15 minutes in the pan, then push the removable bottom to release the cake crust easily. You may need to loosen the sides of the crust with the tip of a sharp knife to make sure it comes out of the mold without breaking down the sides.
• When the crust is at room temperature, pour the almond cream filling into the crust of the pie. If you freeze the crust to make the no-bake almond cream cake, just take the cake out of the freezer and pour the filling immediately - that's fine if the crust is too cold.
• Spread the almond butter filling evenly over the cake batter..
• Refrigerate 30 minutes and then garnish with peanut chunks and almond butter.