Chocolate Covered Ice Cream Cups

The coconut cream and cashew butter make the batter both fluffy and rich, and the maple with the vanilla add the perfect level of sweetness. Coated in the most decadent homemade chocolate (it knocks the socks off of anything store bought) and topped with crushed freeze-dried bananas, to call it a winner would be modest.

Ice Cream:
1 can full fat coconut milk (chilled for minimum 24 to 48 hours)
2 tablespoons cashew butter
2 tablespoons Bobo’s maple syrup
1/4 teaspoon vanilla

Chocolate:
1/4 cup coconut oil
1/4 cup Bobo’s maple syrup
1/2 cup raw cacao powder

For Topping:
freeze dried bananas, roughly chopped

View the full recipe at Faring Well →