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Double Chocolate Ice Cream Cupcakes

Double Chocolate Ice Cream Cupcakes
Chef:Feasting On Fruit

ABOUT THE CHEF

Natalie is the writer photographer and imagination behind Feasting On Fruit. She creates and shares usually sweet, sometimes savory, always vegan recipes that use fruit in some form to make better-for-you versions of traditional treats that are actually healthy under their dessert disguises.

These Double Chocolate Ice Cream Cupcakes are an intensely decadent, yet healthy dessert treat that combines a base of dates and rolled oats with a chocolate cream that uses our Epic Chocolate Maca and a date-cacao frosting. Enjoy!

INGREDIENTS

Base 

  • ¾ cup rolled oats
  • 6-8 pitted Medjool dates

Cream 

DIRECTIONS
  1. For the Base, combine the ingredients in a food processor, and process until it forms a sticky ball.
  2. Divide into 6 and press into the bottom of your cupcake molds lined with plastic wrap.
  3. For a full list of ingredients and instructions, head over to Feasting On Fruit’s original post…Enjoy!

See a full list of ingredients and instructions!

NOTES

Makes about 6 cupcakes.
Store in the freezer.


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Double Chocolate Ice Cream Cupcakes

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