Chocolate Peanut Butter Ice Cream Cups
Vegan, dairy free and gluten free banana ice cream bites packed with cocoa and PB flavours.
Equipment
- Food Processor
Ingredients
For Base Layer
- 1 cup almonds soaked overnight or in boiling water for 1 hour
- 5 tablespoon Unsweetened Shredded Coconut
- 1 cup Medjool Dates pitted
For Ice Cream Layer
- 4 frozen bananas over ripped
- ¼ cup maple syrup
- ¼ cup Natural Peanut Butter
- ¼ cup Cocoa Powder
- ¼ cup unsweetened almond milk
- ⅛ teaspoon salt
- Cacao Nibs optional topping
Instructions
For Base Layer
- Soak almonds over night in water OR soak in boiled water for one hour.
- In a food processor, pulse medjool dates, almonds, and coconut until well combined.
- Take large spoon fulls (golf ball size) of base layer mix and press down into a lined muffin tin. I used silicone muffin inserts.
- Freeze for at least 1 hour.
For Ice Cream Layer
- Freeze over ripped bananas overnight.
- Combine all ice cream layer ingredients in a strong blender or food processor. Pulse until smooth.
- Scoop ice cream onto base layer. Sprinkle toppings. Freeze for atleast 1 hour before serving.