Raw Vegan Chocolate Ice Cream Cupcakes

Raw Vegan Chocolate Ice Cream Cupcakes


  • 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.


  • Place the hazelnuts, carob powder and dates in your food processor. Mix until you get a smooth and sticky paste.
  • Divide the mixture into three and put it into the cupcake forms.
  • Place the frozen bananas and 3 tbsp of carob powder in the food processor and pulse until the mixture is smooth.
  • 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.

Yield: 3 cupcakes
Recipe Source

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