Double Chocolate Ice Cream Cupcakes
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
- 2 frozen bananas
- 1 cup plant milk
- 6 pitted Medjool dates
- 1 scoop Epic Protein : Chocolate Maca
- ...and much more!
DIRECTIONS
- For the Base, combine the ingredients in a food processor, and process until it forms a sticky ball.
- Divide into 6 and press into the bottom of your cupcake molds lined with plastic wrap.
- For a full list of ingredients and instructions, head over to Feasting On Fruit's original post...Enjoy!
NOTES
Makes about 6 cupcakes. Store in the freezer.
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.
