The base of these ice cream cups is the classic date-and-nut crust with a bit of cacao for the bonus flavor and antioxidants. The crust is soft and chewy thanks to the dates, but the nuts bring in an opposing, firm-to-the-bite texture. Throw in some cacao powder and you’ve got yourself a winning, healthy-as-f— crust.
The filling is made from coconut milk and raw chocolate. The mixture is combined and cooked at a low temperature, thus preserving all the nutrients in both ingredients.
Makes 12 ice cream cups
2 cups soft dates, pitted (approx. 300g prior to pitting)
1/2 cup almonds
1/2 cup cashews
1/3 cup raw cacao powder
1 teaspoon vanilla extract
Pinch of salt
1 can full-fat coconut milk (approx. 400ml or 2 cups)
Pinch of salt
100g raw chocolate
12 whole oreo cookies
Step 1: Step 1: Prepare the Base
Place the ingredients for the crust (dates, almond, cashews, cacao powder, vanilla extract, and salt) in a food processor and process until well combined. If you have a weaker food processor, process the dates until smooth before adding the other ingredients
Press the mixture into silicon/flexible mini cake tins or into the bottom of a cupcake pan lined with cupcake liners.
Step 2: Step 2: Prepare the Filling
In a medium saucepan, heat the coconut milk until just boiling.
Remove the coconut milk from heat, and add in the salt and raw chocolate, broken up into small pieces.
Stir until smooth.
Step 3: Step 3: Assemble and Freeze
Place a full oreo in the center of each crust.
Pour the coconut chocolate mixture over each oreo until the oreo is fully covered.
Freeze for 6 hours/overnight, until firm. Store in freezer.