Mini Chocolate Ice Cream Cakes


Looking for a healthy dessert recipe that's raw, vegan, gluten-free and nut-free? These chocolatey individual cakes are your tasty answer! Simultaneously satisfy your sweet tooth and optimize your health! It's the perfect mix of salty, sweet, and chocolate! Share with friends and family or make a batch to store on hand for when cravings hit! Decorate with your favorite toppings for touch of extra love!


Raw I Nut-Free I Vegan I Gluten-Free


Serves: 8 - 10 mini cakes

Time: 25 minutes + freezing time


Crust

1/2 cup raisins, soaked (or you can alternatively use dates)

1/4 cup sunflower seeds

1/4 cup dried coconut shreds

1/4 cup white sesame seeds

1 tbsp. coconut sugar

1/2 tsp. cinnamon

1/4 tsp. salt


Filling

1/4 cup coconut oil

1/4 cup cacao powder

1 tbsp. coconut sugar

2 large bananas

1/4 cup coconut yogurt

1/4 cup coconut milk


Toppings

Coconut flakes

Grated cacao mass

Sesame seeds

Fruit

Flowers


Looking for a healthy dessert recipe that's raw, vegan, gluten-free and nut-free? These chocolatey individual cakes are your tasty answer! Simultaneously satisfy your sweet tooth and optimize your health! It's the perfect mix of salty, sweet, and chocolate! Share with friends and family or make a batch to store on hand for when cravings hit! Decorate with your favorite toppings for touch of extra love!

Set aside your silicone muffin molds.


To make the crust - Place the raisins in a small bowl and cover with water. Let soak until soft ~10-20 minutes.


Add the sunflower seeds and coconut shreds to a food process or blender and pulse several times until broken into small pieces. Transfer into a large mixing bowl.


Drain the raisins and add them to your processor or blender. Mix on medium-high speed until a sticky paste forms. Slowly add 1 tbsp. water if needed to adjust the consistency. Transfer the raisin paste into the mixing bowl.


Add the remaining crust ingredients to the mixing bowl and stir well to combine.


Use a spoon or your fingers to press 1 - 2 tbsp. of the crust mixture into the bottom of each muffin mold. Make an even layer.


Place the filled molds into the freezer while you prepare the filling.


Looking for a healthy dessert recipe that's raw, vegan, gluten-free and nut-free? These chocolatey individual cakes are your tasty answer! Simultaneously satisfy your sweet tooth and optimize your health! It's the perfect mix of salty, sweet, and chocolate! Share with friends and family or make a batch to store on hand for when cravings hit! Decorate with your favorite toppings for touch of extra love!

To make the filling - In a small mixing bowl combine the coconut oil, cacao powder, and coconut sugar. Stir well. Set aside.


Rinse your processor/blender and add the bananas, coconut yogurt, and coconut milk. Blend on medium-high speed. As the blender is running, pour the chocolate mixture in. Continue to mix until well combined.


Remove the molds from the freezer and spoon in the filling to the top of each. Use a spoon or spatula to create a smooth and even layer.


Return the cakes to the freezer and let rest until hard, ~4+ hours.


Let thaw slightly before serving your chocolate ice-cream cheese cakes. Decorate with your favorite toppings!


Enjoy! Store leftovers in the freezer for 1 month.


Looking for a healthy dessert recipe that's raw, vegan, gluten-free and nut-free? These chocolatey individual cakes are your tasty answer! Simultaneously satisfy your sweet tooth and optimize your health! It's the perfect mix of salty, sweet, and chocolate! Share with friends and family or make a batch to store on hand for when cravings hit! Decorate with your favorite toppings for touch of extra love!

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