Raspberry Ice Cream CupsDec 07, 2020
Creamy, dreamy little cups of joy! These are sure to hit the spot with adults and children alike!
Time: 15 minutes
Ingredients for Base:
120g almond meal
9 medjool dates
1.5 tbs coconut oil (melted)
Pinch sea salt
Ingredients for Raspberry Filling:
250g cashews (soaked overnight)
1/4 cup lemon juice
140 gm maple syrup
1/2 tsp vanilla bean powder (or extract)
1/2 cup melted coconut oil
*2 scoops collagen peptides (see tips)
Pinch of sea salt, optional
For the base, add the almond meal, coconut and pinch of salt i your food processor until crumbly. Add the pitted dates and melted coconut oil and blend again until it forms a nice crumb. Press the mix into a muffin tray and put in the freezer to set while you make the filling.
For the filling, strain the soaked cashews and blend in your food processor on high until smooth and creamy. Add in the fresh or frozen raspberries, lemon juice, maple syrup, vanilla, coconut oil and collagen. Bend again on high until you have reached a really smooth consistency.
Pour the filling into the muffin tray on top of the base layer and put back in the freezer to set for at least a couple of hours.
Once frozen and set pop out of muffin tray and store int eh freezer in a container.
You can eat them straight out of the freezer or leave them out o the bench for 30 minutes to defrost a bit (easier to eat that way in my opinion!)
I used a non stick muffin tray but still found it quite tricky to get them out in one piece. I would suggest using a silicone muffin tray of you have one.
Collagen peptides are a great addition to this recipe to boost your Gut Lovin' ingredients HOWEVER this would make the recipe no longer vegan if you opt for this addition.
Stay connected with news and updates!
Join my mailing list to receive the latest news and updates.
Don't worry, your information will not be shared.
We hate SPAM. We will never sell your information, for any reason.