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.


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