Mango ice cream cupcakes
- 120 g almonds roasted
- 30 g coconut chips
- 90 g dates previously soaked for minimum 1 hour
- 2 tablespoons coconut oil
- 1 tablespoon cacao powder raw
- 150 g cashews previously soaked for minimum 4 hours
- 100 g coconut cream
- 150 g mango diced
- 6 tablespoons agave
- juice of 1/2 lemon
- 1/2 teaspoon turmeric
- 50 g dark chocolate
- 1 tablespoon coconut oil
Place all the crust ingredients in the food processor and process until mixture sticks together. Adjust sweetness.
Spread the mixture into small cylinder silicone molds and press down firmly to form the base. Refrigerate while you make the filling.
Put all the ingredients in a high-speed blender and process until the mixture is smooth and creamy. Layer the mango filling on top of the bases.
Place the cupcakes in the freezer to set for 4-5 hours.
For the chocolate topping, melt coconut oil and chocolate over low heat in a medium pot.
Just before serving, drizzle the chocolate mixture over your cake and serve. If the cake was in the freezer let it thaw for 20 minutes before serving.
Top with raspberries and mint leaves.
Store it in the freezer. Let it thaw 20 minutes before serving.