Remember my Raspberry and Blueberry Raw Vegan Cupcakes? Well, I thought about them yesterday. I really craved for some delicious cupcakes but in the same time I wanted something refreshing and light. That’s when the idea hit me and I made these ice cream chocolate cupcakes. I didn’t actually use cocoa or chocolate but instead I used something even healthier, carob powder!
Try them! It takes less than 10 minutes to make these icy chocolate raw cupcakes. Enjoy!
Ingredients for 3 cupcakes:
1/3 cup raw hazelnuts, soaked for at least 2 hours
2 tbsp carob powder
10 dates, pitted
2 frozen bananas
3 tbsp carob powder
ground cloves, sprinkled
blueberries – if you have, I think it would have looked great with a lovely blueberry in the middle.
Place the hazelnuts, carob powder and dates in your food processor. Mix until you get a smooth and sticky paste.
Divide the mixture into three and put it into the cupcake forms.
Place the frozen bananas and 3 tbsp of carob powder in the food processor and pulse until the mixture is smooth.
Sprinkle some ground cloves on top and maybe add some blueberries and that’s it! Serve immediately!