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
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
Recipe from:DrFurhman.com
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~ Shelley