Almond Joy Ice Cream Cake
[Vegan]

For the Crust:

• 3/4 cup almonds
• 1/3 cup unsweetened shredded coconut
• 3/4 cup Medjool dates
• A dash of pink salt
• A dash of vanilla
• A splash of water, if dry

For the Chocolate Layer:

• 2 ripe avocados
• 1/4 cup raw cacao powder, to taste
• 1/4 cup coconut oil, melted
• 1/3 cup pure maple syrup, to taste
• 1 tablespoon vanilla extract
• A pinch of Himalayan pink salt

For the Almond Cream Layer:

• 1 13.66-ounce can full-fat coconut milk refrigerated, solid cream only
• 1/4 cup coconut oil, melted
• 1/4 cup natural almond butter
• 3 tablespoons pure maple syrup, to taste
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract

For the Coconut Cream Layer:

• 1/2 cup coconut cream from 1 can refrigerated coconut milk
• 3 tablespoons coconut oil, melted
• 3/4 cup unsweetened shredded coconut or 1/4 cup coconut butter
• 3 tablespoons pure maple syrup, to taste
• 1 tablespoon coconut water leftover from can
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon coconut extract

For the Ganache:

• 2 ounces dark chocolate chopped, about 1/4 cup chocolate chips
• 2 tablespoons coconut milk leftover from can
• 3 tablespoons unsweetened shredded coconut, for garnish (optional)
• Chopped almonds, for garnish (optional)