Chocolate Peanut Butter Ice Cream Cups
Vegan, dairy free and gluten free banana ice cream bites packed with cocoa and PB flavours.
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.