First, to make the first cake layer, blend the almond flour, cocoa powder, coconut powder, (use less oil if you want) and as much agave nectar as you need to get it sweet in the vita-mix.. It should be like a thick dough. Spread 1/3 of the dough onto the bottom of a 9-inch tart pan with a removable bottom. This layer should be about 1 inch thick.

Make the ice cream. Blend the soaked cashews, coconut meat, 1/4 cup agave nectar, peppermint extract, and mint leaves until completely smooth. Process through an ice cream maker. Before done in the ice cream maker, crumble in the raweo cookie sandwiches. Spread half of the ice cream over the cake layer, and then spread the other half of the cake dough ontop of the ice cream. Spread the other half of the ice cream on top of this cake layer. On the edges of the cake, pipe alot of whipped cream all around the cake. Top some shavings of my mint chocolate bars and some raweo crumbles.

Freeze the cake for about 1-2 hours, cut, and enjoy!