Strawberry Ice Cream Date Crusted Cupcakes
Ingredients
- 12 Medjool dates
- 1.5 cups of strawberries
- 1 banana
- 1/2 Ccup of raw cashews (soaked in a bowl of filtered water for at least two hours, overnight is ideal)
- 3 tbsp of coconut milk
- 2 tbsp of agave
- 3 tbsp of coconut flakes
Preparation
Take the pits out of all of the medjool dates
Place 7 dates in a bowl and using your hands, mix them together
Really dig into those dates like playdough and knead it until it becomes a paste-like consistency
If it’s too sticky, get your hands a tiny bit wet)
Place a circular piece of wax paper at the bottom of each pie shell so that the pie will pop out easily later
Take a handful of the date paste that you just made and form it to the frame of your pie pan shells
Push the paste to the bottom and sides of each shell
Add or remove date mixture as necessary to create the perfect crust
Place the rest of the dates, 1.5 cups of strawberries, 1 banana, 1/2 cup of cashews (soaked and rinsed), 2 tablespoons of agave, 3 tablespoons of coconut flakes, and coconut milk in the blender
Depending on blender’s power, you might need more coconut milk, so add little by little, just enough to blend it up. (We used a Vitamix, an extremely high-speed blender). 6.Pour the creamy blended filling into your date crust pies
Decorate the tops with anything you like! Strawberries, coconut flakes, raspberries, pomegranate seeds, cherries would all be great
Place them in the freezer for at least one hour or longer (overnight is great)
Remove from freezer and scoop them out of their shells. You can use a fork to get underneath the sides of the pies and they should pop out easily