Strawberry-Ice Cream Cakes

by annapurnalovesme

vegan, glutenfree, summer recipe

serves 2

Little Strawberry Ice Cream Cakes

For the base:
75 g dates
75 g ground almonds
1 tablespoon coconut blossom sugar
1 tablespoon coconut oil

For the ice cream mixture:
2 bananas
300 g strawberries
3 tablespoons cashew butter
A few drops of vanilla essence
3 tablespoons elderflower syrup or honey
1/2 cup of  water

Finely puree the ingredients for the base. Pour into 4 ramekins (muffin tins are suitable) and press on the bottom.
Also puree the ingredients for the ice cream mixture and divide among the molds.
Freeze in the freezer for 2 hours.
Then dip the molds once in hot water and remove the cupcakes.
Serve with fresh strawberries.

 

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Akzeptieren Hier kannst Du mehr lesen…