These ice-cream cups are a perfect dessert or sweet snack that won't mess up your energy levels as 'normal' chocolate and ice cream would!
To amp up the nutritional benefits of these raw, vegan treats I’ve added some Maca Powder which has proven to be great for energy levels and that libido. So it’s safe to say these guilt free desserts will leave you with a spring in your step and a smile on your face.
Makes 6 cups
What you'll need
For the chocolate:
1/2 cup coconut oil (melted to room temperature)
1/2 cup cacao powder
1/4 cup agave syrup
Sea salt to taste
For the filling:
1 frozen banana (cut into small pieces)
1 tbsp Maca powder
1 tsp vanilla essence
3 medjool dates
What to do:
In a large bowl whisk together your melted coconut oil, cacao powder, agave and a dash of sea salt to taste
Spoon half the mixture evenly into 6 of your chocolate mould cups and place in the freezer to set (alternatively you can use mini muffin cases)
Remove the pits from your dates, cut in equal halves and place in a bowl of boiled water, set these aside to soften while you make the ice-cream filling
Blitz your frozen banana, Organic Burst Maca powder and vanilla essence in a high powered blender or food processor until a smooth ice-cream consistency is achieved
Remove your chocolate cups from the freezer (these should be firm to touch by now)
Layer each cup firstly with 1/2 a softened medjool date then a small spoon of your maca banana ice-cream
Grab your remaining chocolate mixture and cover each cup to the top ensuring the banana ice-cream filling is completely covered (if the remaining chocolate mixture has solidified place the bowl over a pot of boiled water to get back to a liquid form)
Place your cups in freezer to set for 30 minutes
For best results; when you’re ready to indulge, remove from the freezer and let sit for 10 minutes before eating
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