The Pioneer Woman Tasty Kitchen
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Raw Vegan Chocolate Ice Cream Cupcakes

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Level: Easy

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Description

I really craved some delicious cupcakes but I also wanted something refreshing and light. That’s when the idea hit me and I made these ice cream chocolate cupcakes. I didn’t actually use cocoa or chocolate but instead I used something even healthier, carob powder!

Try them! It takes less than 10 minutes to make these icy chocolate raw cupcakes. Enjoy!

Ingredients

  • ⅓ cups Raw Hazelnuts, Soaked For At Least 2 Hours, Then Drained
  • 2 Tablespoons Carob Powder
  • 10 whole Dates, Pitted
  • 2 whole Frozen Bananas
  • 3 Tablespoons Carob Powder
  • Ground Cloves, Sprinkled

Preparation

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 equal portions and put it into cupcake forms.

Place the frozen bananas and 3 Tablespoons of carob powder in the food processor and pulse until the mixture is smooth. Put this on top of the crust mixture.

Sprinkle some ground cloves on top and that’s it! Serve immediately!

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