Raw Banana Ice Cream Cups
Raw Chocolate Cookie Crust:
1/2 cup almond flour
1/2 cup hazelnut flour or almond flour if you must
2 tbsps cashew butter
1 1/2 tbsps maple syrup
2 tbsps coconut butter
a pinch of sea salt
1/2 tsp vanilla extract
1 1/2 tbsps cacao powder
16-17 mini cupcake liners
Banana Ice Cream:
3 frozen bananas
1/4 tsp vanilla extract
Pink Coconut Cream:
1 tbsp coconut oil
1/4 cup coconut cream (not cold)
1/2-1 tbsp maple syrup
1/4 cup frozen strawberry puree (from being blended in a blender) or beet juice for color
a pinch or two of xanthan gum or agar gum
In a bowl, mix all of the Chocolate Cookie Crust ingredients together until well combined. It helps if you mix the ingredients with your hands too. In a mini cupcake pan, place the mini cupcake liners inside and press the chocolate crust on the bottom of the liners.
Place the cookie crusts in the freezer and make the banana ice cream.
Place all of the Banana Ice Cream ingredients in a blender and wait for 8-10 to unthaw a bit. Now, blend the ingredients until you reach that creamy ice cream consistency.
Scoop a small amount onto the cookie crusts until it reaches the top. Place the banana ice cream cups in the freezer for 1 hour and a half or preferably up to 3 hours. In the meantime, make the pink coconut cream.
In a blender, blend the coconut oil, coconut cream, and maple syrup until smooth. Add the rest of the ingredients and blend well. Place the pink cream in the freezer for 20 minutes or until it is a thinker cream.
After the banana ice cream cups have been in the freezer for 1 hour take the tray out and drizzle the pink cream on top. Place the tray back into the freezer until the time is up and serve immediately.