Raw Vegan Chocolate Ice Cream Cupcakes


by: Gourmandelle

Yesterday I really craved for some delicious cupcakes but in the same time I wanted something refreshing and light. That’s when the idea hit me and I made these ice cream chocolate cupcakes. I didn’t actually use cocoa or chocolate but instead I used something even healthier, carob powder! Try them! It takes less than 10 minutes to make these icy chocolate raw cupcakes.


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serves: 3


1/3 cup raw hazelnuts, soaked for at least 2 hours

2 tbsp carob powder

10 dates, pitted


2 frozen bananas

3 tbsp carob powder


cloves ground sprinkled

Nutrition Facts
Raw Vegan Chocolate Ice Cream Cupcakes

Servings Per Recipe: 3

Amount per Serving

Calories: 242

  • Total Fat: 8.2 g
  •     Saturated Fat: 0.7 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 6 mg
  • Total Carbs: 47.7 g
  •     Dietary Fiber: 9.6 g
  •     Sugars: 30.5 g
  • Protein: 3.9 g

how is this calculated?

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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 and 3 tbsp of carob powder in the food processor and pulse until the mixture is smooth.

4.  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.

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