Mint Chocolate Chip Ice Cream Cakes


Nothing like Mint Chocolate Chip Ice Cream Cakes to really put you in the "National Chocolate Mint Day" spirit! These decadent delights are vegan, gluten-free, and pack some serious flavor and color. Thanks Anthea (a.k.a. @rainbownourishments) for these amazing, plant-based cakes of yum. 


Ingredients:
Serves: 6

Base
½ cup dates, soaked in water overnight
¼ cup buckwheat
¼ cup gluten-free oats
1 Chocolate Coated Crunch Squarebar

Filling
¾ cup cashews, soaked in water overnight
¾ cup coconut cream ( Place a can of coconut cream in the fridge overnight. When you need to use the cream for the recipe, scoop out the thick layer of cream that has formed at the top of the can. Reserve the rest of the coconut cream/liquid for making smoothies, savory dishes, or freeze for later use.)
1 banana
2 tbsp coconut butter
1 Chocolate Coated Mint Squarebar, chopped into small pieces
1 large handful of fresh mint, to taste
1 small handful of spinach or other leafy greens (optional)
Drop of mint essential oil (optional), to taste

Recipe: 

  1. Line paper or brush oil inside 6 cupcake molds. Skip this step if you are using silicon cupcake molds.
  2. For the base: Drain the dates. In a food processor, process all of the base ingredients until combined. Firmly press the mixture into the bottom of your cupcake molds. Set aside.
  3. For the filling: Drain and rinse the cashews. Add all ingredients, except the Squarebar chunks, to a food processor and process until extremely smooth. Adjust amount of spinach until desired color is reached, and adjust amount of mint and peppermint essential oil, to taste.
  4. Pour filling into each of the cupcake molds. You should have some filling remaining, so set this aside. Press pieces of Squarebar into each cupcake. Place molds in freezer for at least 30 minutes.
  5. Remove molds from freezer. If desired, add 1 tsp of cacao to half of the remaining mixture. Add all of the remaining filling mixture to a piping bag and decorate the cakes as desired. Return to freezer.
  6. To serve, remove cakes from freezer and defrost for at least 20 minutes. Enjoy!


    2.19.2016 | Square Kitchen