|Nika, Bailey, Misha (l-r) are treat-loving snow hounds.|
|Sunbutter Carrot Cake Ice Cream Cups|
1 medium carrot, peeled and grated
2 T. sunflower seeds, ground into a coarse meal
1 T. sunbutter
2 T. coconut flakes, unsweetened
1 T. coconut oil or coconut butter, softened
1 tsp. cinnamon
vanilla stevia, to taste
optional: 1 T. cacao nibs or 2 T. freeze-dried strawberries or both (Yummy!)
berries for topping
sunbutter ice cream (2 T. sunbutter, 1/4 cup coconut milk, 1 frozen ripe pear, vanilla stevia, 2 T. shredded coconut)
Grate your carrot in your food processor. Grind up your sunflower seeds. Toss everything else in with the exception of the ice cream and berries. Give your food processor a few pulses to combine the ingredients. Press the ice cream cup mixture into a silicone cupcake pan or use individual tart pans. Use about 1 T. of mixture per cupcake section. Yields about 6 cupcake-sized cups or 3 small tart pans. Place in the fridge to harden the cups. Pop out the cups once firm.
Fill your cups with your favorite ice cream or other filling. My favorite is sunbutter ice cream topped with berries from the garden.
Here's what you do:
Blend the ingredients listed above in a food processor. You will get a ready-to-eat ice cream if you use a frozen pear.
Spoon the ice cream into carrot cake cups and top with fresh berries.
Recipe contributed to: http://www.rickiheller.com/2013/09/wellness-weekend-september-5-9-2013/#more-20578
|The energizer snow hounds finally wind down.|