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Thursday, June 19, 2014

Chocolate Almond Ice Cream Cupcakes

These delightful gluten free, vegan "cupcakes" feature chocolaty rich ice cream and a tasty almond crust. They are perfect for a special occasion or to keep in your freezer for an after-dinner treat.

  • For the Crust:
  • 1 cup almonds
  • 1 cup dates, pitted
  • 3 tablespoons unsweetened shredded coconut, lightly toasted
  • For the Ice Cream:
  • 2/3 cup soy, hemp or almond milk
  • 1/2 cup natural cocoa powder
  • 3 ripe bananas, frozen
  • 3 cups frozen dark sweet cherries
  • 1/2 cup raw almonds, plus additional for topping
  • 1/2 cup dates, pitted
  • 1 teaspoon alcohol-free vanilla extract
Pulse crust ingredients in a high-powered blender until well-combined. Line 2 muffin tins with cupcake liners. Press crust into bottoms and partially up the sides of lined cups.

Blend ice cream ingredients in a high-powered blender until smooth and creamy. Spoon into muffin cups to about 3/4 full. Sprinkle with additional chopped almonds and/or shredded coconut.

Freeze until firm.

Makes 24 cupcakes


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Please leave a comment, I'd love to hear what you think!
~ Shelley