vegan, glutenfree, summer recipe
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:
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.