Raw Chocolate Banana Ice Cream Tarts

Dairy-free / Gluten-free / Sugar-free + Vegan 

Ultra creamy and chocolatey, these bite-sized frozen confections are both completely irresistible and completely adorable!

(Adorasistible? Irresistorable?)

With just 7 ingredients, they’re also much easier to make than they may appear. High in fiber and magnesium, CalorieCount gave the recipe an A!

To make these even more simple, you can easily omit the raspberries and mint if you prefer.

I added them because I’m a sucker for anything raspberry-chocolate, and I’d bought a mint plant a few weeks ago that is now threatening to take over my apartment.

Seriously, I cannot use it fast enough… the leaves just keep growing back! Luckily, mint and chocolate pair very nicely together, so I don’t really mind the abundant supply. It’s made for some interesting recipe creations.

(Tomato-mint spaghetti sauce, anyone?)

I think my favorite part about these raw chocolate dessert tarts is the frozen chocolate “ice cream” filling.

It’s almost impossible to not eat all of the filling right out of the blender!

Raw Chocolate Banana Ice Cream Tarts

Raw Chocolate Banana Ice Cream Tarts

Total Time: 30m

Yield: 13-15 tarts

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Ingredients

• 1 cup raw almonds (120g)
• 1 cup pitted dates (115g – about 15 small dates)
• 1/3 cup raw walnuts (30g)
• 1/3 cup cocoa or cacao powder (28g)
• 1/8 tsp salt
• 1 tbsp water
• 2 frozen over-ripe bananas blended with 2 tbsp cacao or cocoa powder, 1/4 tsp pure vanilla extract, and optional 2 tbsp coconut butter or avocado (For a banana free version, you can substitute Healthy Chocolate Pudding or your favorite chocolate ice cream recipe.)

Instructions

Combine the nuts, dates, 1/3 cup cocoa, and salt in a high-quality food processor. (Using a blender/vita-mix might work but may have trouble processing or be very sticky.) Process until fine crumbles form. Add no more than 2 tbsp water to achieve a slightly-sticky dough, then process again until it sticks together in one big ball. If it’s not yet sticky, simply process longer. Break off pieces with your hands and mold along the edges of mini muffin cups (or just free-form), pressing down in the middle to form a cup shape. Freeze at least 20 minutes or until ready to serve. Make the cream right before serving. There will be leftover cream, but I found it blended the most smoothly when making a full batch unless you have a very small food processor. Eat the extra filling in a bowl or straight from the food processor!

*View Raw Chocolate Dessert Nutrition Facts*

Link Of The Day:

Strawberry Dole Whip