Mango ice cream cupcakes

Mango ice cream cupcakes

 

Print

Mango ice cream cupcakes

Ingredients

Crust

  • 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

Mango filling

  • 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

Chocolate topping

  • 50 g dark chocolate
  • 1 tablespoon coconut oil

Instructions

Crust

  1. Place all the crust ingredients in the food processor and process until mixture sticks together. Adjust sweetness.

  2. Spread the mixture into small cylinder silicone molds and press down firmly to form the base. Refrigerate while you make the filling.

Mango filling

  1. 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.

  2. Place the cupcakes in the freezer to set for 4-5 hours.

Chocolate topping

  1. For the chocolate topping, melt coconut oil and chocolate over low heat in a medium pot.

Decoration

  1. 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.

  2. Top with raspberries and mint leaves.
  3. Store it in the freezer. Let it thaw 20 minutes before serving.


Related Posts

Chickpeas, chocolate and tahini muffins

Chickpeas, chocolate and tahini muffins

5 from 1 vote Print Chickpeas, chocolate and tahini muffins Ingredients 1 cup cooked chickpeas approx. 200 g or 1 can 2 flax eggs 2 tablespoons ground flax seeds + 5 tablespoons water 60 g cacao powder 70 g coconut sugar 80 g tahini 120 […]

Buckwheat, chocolate and hazelnut brownies

Buckwheat, chocolate and hazelnut brownies

Print Buckwheat, chocolate and hazelnut brownies Ingredients First layer 30 g puffed rice 1 tablespoon date syrup Brownies 100 g buckwheat previously soaked for approx. 2-3 hours 3 dl almond milk 200 g dates previously soaked for approx. 2 hours 150 g hazelnuts roasted and […]



Leave a Reply

Your email address will not be published. Required fields are marked *