Vegan Chocolate Cupcake Ice Creams

muffin

1/2 avocado

2 ripe bananas

60g cacao maca powder (30g cacao powder & 30g maca powder)

2 tbsp lucuma powder

1 tsp vanilla powder

1 good pinch pink himalayan salt

80g shredded coconut

180g raw coconut oil, melted

160ml coconut milk

80-120g rice malt syrup/or maple syrup

frosting

120g drained, soaked macadamia nuts/ or really raw cashews if your ok with Oligos (soaked for at least 4 hours)

160g raw coconut oil, melted

100g rice malt syrup

60ml maple syrup

60g cocoa powder

1 pinch pink himalayan salt

To make the muffins prepare a muffin tray by lining with 8 non-bleached muffin cases. Place all ingredients into a blender. Blend until smooth and creamy. Pour into muffin cases and place in the freezer for a least 2 hours or until set.

To make the frosting place all ingredients into a blender. Blend until very smooth. Place in the fridge to allow frosting to thicken. Pipe or spread over muffins. Enjoy!