The Fruit Loop
Chocolate almond icecream cupcakes
This is a recipe (maybe slightly adapted) by Dr Joel Fuhrman. Please visit www.drfuhrman.com for more information on his nutritional approach to good health and long life. Take time to look at the Member’s Centre and access resources such as past news letters, teleconferences, tutorials, etc.
Serves: 24
For the Crust:
- 1 cup almonds
- 1 cup dates, pitted
- 3 tablespoons unsweetened shredded coconut, lightly toasted
For the Ice Cream:
- 2/3 cup almond or oat milk (or any non dairy milk you prefer)
- 1/2 cup natural cocoa powder
- 3 ripe bananas, frozen
- 3 cups frozen dark sweet cherries
- 1/2 cup raw almonds, plus additional for topping if you want to
- 1/2 cup dates, pitted
- 1 teaspoon alcohol-free vanilla extract (optional)
Method:
Pulse crust ingredients in a high-powered blender until well-combined. Line 2 muffin tins with cupcake liners. Press crust into bottoms and partially up the sides of lined cups.
Blend ice cream ingredients in a high-powered blender until smooth and creamy. Spoon into muffin cups to about 3/4 full. Sprinkle with additional chopped almonds and/or shredded coconut.
Freeze until firm.
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