Raw Ice Cream Goddess Cake
[Vegan, Gluten-Free]

For the Crust:

• 1/2 cup coconut flour
• 1/2 cup raw cacao powder
• 16 dates
• 1/3 cup coconut oil
• 1 teaspoon of cinnamon powder
• 1 teaspoon vanilla extract

For the White Cream Layer:

• 1 1/4 cups of soaked cashews
• 3 tablespoons melted coconut oil
• 3 tablespoons maple syrup
• 1/2 cup full-fat coconut milk from a can
• 1 tablespoon rose water
• 1 tablespoon arrowroot powder mixed with 3 tablespoons cold water

For the Chocolate Layer:

• 1 1/4 cup of soaked cashews
• 1/4 cup raw cacao powder
• 4 tablespoons melted coconut oil
• 6 tablespoons maple syrup
• 3/4 cup full fat coconut milk
• 1 teaspoon vanilla extract
• 1 teaspoon vanilla extract
• 1 tablespoon arrowroot powder mixed with 3 tablespoons of cold water

For the Blueberry and Blackberry Layer:

• 1 cup soaked cashews
• 1/2 cup coconut cream (from the fat of coconut milk can)
• 1 cup blueberries
• 1/2 cup blackberries
• 4 tablespoons coconut nectar
• 3 tablespoons coconut oil
• 2 tablespoons arrowroot powder mixed with 4 tablespoons cold water
• 1 tablespoon rose water

For the Raspberry Layer:

• 1 cup soaked cashews
• 1/2 cup coconut cream (from the fat of coconut milk can)
• 1 1/2 cup raspberries
• 4 tablespoons coconut nectar
• 3 tablespoons coconut oil
• 2 tablespoons arrowroot powder mixed with 4 tablespoons cold water
• 1 tablespoon rose water