Summary:

If you have about 45 minutes to spend in the kitchen, Raw Vegan Chocolate Ice Cream Cupcakes might be a super gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe to try. One serving contains 317 calories, 5g of protein, and 9g of fat. This recipe serves 3. For $1.75 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. This recipe from Foodista requires bananas, blueberries - if you have, hazelnuts, and ground. This recipe is liked by 1 foodies and cooks. Not a lot of people really liked this American dish. It is perfect for Summer. Overall, this recipe earns a pretty good spoonacular score of 67%. If you like this recipe, take a look at these similar recipes: Coconut & Pomogranate Ice Cream - Raw and Vegan, Andy’s Super-Creamy Raw Vegan Ice Cream Base, and Tess’s Raw Vegan Creamy “Pistachio Ice Cream” Kale Smoothie.

Dietary Info:

Ingredients:

• 2 bananas - $5.49
• 3 servings blueberries - if you have - $7.99
• 3 tbsp carob powder - $44.99
• 10 dates - $7.99
• 0.33333334 cup hazelnuts - $7.49
• 1 cloves ground - $4.99

Instructions:

1. Go to my blog for the full instructions: http://gourmandelle.com/raw-vegan-chocolate-ice-cream-cupcakes/