Raw Vegan Chocolate Ice Cream Cupcakes
Ingredients
Crust:
1/3 cup raw hazelnuts, soaked for at least 2 hours
2 tbsp carob powder
10 dates, pitted
Filling:
2 frozen bananas
3 tbsp carob powder
Garnish:
ground cloves, sprinkled
blueberries – if you have, I think it would have looked great with a lovely blueberry in the middle.
Preparation
1
Place the hazelnuts, carob powder and dates in your food processor. Mix until you get a smooth and sticky paste.
2
Divide the mixture into three and put it into the cupcake forms.
3
Place the frozen bananas and 3 tbsp of carob powder in the food processor and pulse until the mixture is smooth.
4
Sprinkle some ground cloves on top and maybe add some blueberries and that’s it! Serve immediately if you like the filling's consistency or place in freezer for 15-20 minutes then serve.
About
These are just delicious! I didn’t actually use cocoa or chocolate but instead I used something even healthier, carob powder!
It takes less than 10 minutes to make these icy chocolate raw cupcakes. Try them!
Yield:
3 cupcakes
Added:
December 10, 2011
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