Raw Vegan Chocolate Ice Cream Cupcakes

Raw Vegan Chocolate Ice Cream Cupcakes | Cupcakes raw vegane cu carob si ciocolata
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 These raw vegan chocolate ice cream cupcakes are ready in just 10 minutes and are super-healthy and delicious! 

If you want something sweet, healthy and delicious too, then you really should try these raw vegan chocolate ice cream cupcakes! These cute little ice cream cupcakes are ready in just 10 minutes. The food processor/blender will do pretty much all the work for you.

Even though I say “chocolate” you should know that these raw cupcakes were made using carob powder. Carob powder is 100 times better than cocoa! It does not only taste better (it’s sweeter), but it is also alkaline and so, a healthier alternative.

Want to turn this recipe into popsicles? Use this popsicle mold set! 

Let me know if you’ll try these raw vegan chocolate ice cream cupcakes. 🙂

It’s time to stop worrying about what you’re going to eat! I created the meal planner app to help you! Get your personalized meal plan with delicious, healthy, and budget-friendly recipes! GET YOUR MEAL PLAN!

Question: Do you use carob powder in desserts? How do you use it?

P.S. Carob fan? See these awesome recipes using carob instead of cocoa: Biscuit Salami and Raw Vegan Chocolate and Raspberry Cake.

5.0 from 1 reviews
Raw Vegan Chocolate Ice Cream Cupcakes
Prep time
Total time
These raw vegan chocolate ice cream cupcakes are ready in just 10 minutes and are super-healthy and delicious! These are a perfect guilt-free dessert!
Recipe type: Dessert
Serves: 3
  • ⅓ cup raw hazelnuts, soaked for at least 2 hours
  • 2 Tbsps carob powder
  • 10 dates, pitted
  • 2 frozen bananas
  • 3 Tbsps carob powder
  • 1 Tbsp honey, or any other healthy sweetener of choice
  • ground cloves, sprinkled
  • blueberries ( if you have, I think it would have looked great with a lovely blueberry in the middle.)
  1. Place the hazelnuts, carob powder and dates in your food processor. Mix until you get a smooth and sticky paste.
  2. Divide the mixture into three and put it into the cupcake forms.
  3. Place the frozen bananas, sweetener and 3 tablespoons of carob powder in the food processor and pulse until the mixture is smooth.
  4. Pour cream in the cupcakes form.
  5. Sprinkle some ground cloves on top and maybe add some blueberries and that’s it! Serve immediately if you like the filling's consistency or place in freezer for 15-20 minutes then serve.
Raw Vegan Chocolate Ice Cream Cupcakes with Carob Powder
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About the Author

Ruxandra Micu

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I’m Ruxandra Micu, a food blogger with extensive experience in online marketing and design. I’m passionate about cooking, nutrition, and helping businesses grow. I want to help people live a healthier life and to teach them the benefits of a clean, vegetarian diet. Need online marketing services and want me to help you grow your blog/business? Check out my portfolio > ruxandramicu.ro < and contact me!

2 Comments on “Raw Vegan Chocolate Ice Cream Cupcakes”

  1. Hello, Ruxandra

    I made this recipe today and it was so easy! This is the first raw vegan recipe that I try and it surely won’t be the last. Thank you, you always inspire me!

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