Nicecream Pumpkin Cups


  • 1 cup packed medjool dates, pitted ⁠⠀
  • 1 1/2 cups roasted almonds ⁠⠀
  • 1 1/2 cups raw cashews ⁠⠀
  • 1 lemon, juiced ⁠⠀
  • 1/2 cup banana nicecream ⁠⠀
  • 1/2 cup maple syrup ⁠⠀
  • 1/3 cup pumpkin puree ⁠⠀
  • 3/4 tsp pumpkin pie spice ⁠⠀
  • 1/4 tsp ground cinnamon ⁠⠀


  1. Cover cashews with boiling-hot water and let sit 1 hour

  2. Then drain thoroughly and set aside

  3. Add dates to a blender and blend until it forms a ball

  4. Set aside

  5. Add almonds to blender and process into a meal

  6. Then add dates back in and blend until a loose dough forms

  7. Set aside

  8. Line muffin tins with parchment paper or liners

  9. Divide crust evenly among tins, and press down with fingers to evenly distribute

  10. Set in freezer

  11. Once cashews are soaked and drained, add to blender with remaining filling ingredients and puree until very smooth, about 2-3 minutes

  12. Taste and adjust flavour/sweetness as needed

  13. Divide filling evenly among the tins

  14. Tap a few times to release any air bubbles, then cover loosely with plastic wrap and freeze until firm - about 4-6 hours

  15. Once set, run a butter knife along the edge and gently remove by tugging on the parchment paper tabs

  16. Let thaw at room temperature 15-20 minutes before serving for best texture

  17. Serve with a touch of coconut whipped cream!⁠⠀

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