In The Kitchen

Raw Chocolate Ice Cream Cups

Frozen deliciousness in a cup!

These raw treats are inspired by Emily over at This Rawsome Vegan Life.

Makes 6 cupcake sized bites!

This recipes calls for three layers, two creamy cashew and date layers inside a fudge outer layer. 

Chocolate Fudge:

 1 cup of soaked dates (just enough water to cover them)

1/4 cup melted coconut oil

1/4 cup of Cacao

1/2 teaspoon of vanilla

1/8 teaspoon of salt

Sesame Cashew Butter:

1/2 cup of tahini

1 cup of raw cashews

Raw "caramel":

1 cup soaked dates

1/4 cup of agave

1 teaspoon of vanilla

1 teaspoon of salt

1/4 cup of melted coconut oil

To make chocolate fudge, blend all ingredients including date soaking water until smooth. You make need to add water if its too thick. 

To make cashew butter layer blend tahini and raw cashews until smooth and set aside.

To make raw caramel blend all ingredients together and set aside.

Line cupcake tray with baking cups. Fill each liner cup half way with fudge mixture. Place in freezer for about 20 minutes until firm. 

After the bottom layer of fudge has had time to firm remove and place a dollop of the cashew butter and caramel in each liner cup on top of the fudge. Again, allow to layers to freeze for 10-20 minutes to firm.

Lastly cover each cup with the remaining fudge mixture, smoothing it over the other layers. 

Allow the treats to freeze overnight and Enjoy!

Yum!