Frozen Chocolate Cherry Delights

Growing up we looked forward to the special occasions when we would have ice cream cake. Not only did it hit the spot as a sweet frozen treat, but there was also the delicious crunchy and fudgy filling. I would try to swap my vanilla section for someone’s chocolate fudge section. Though they got more volume, I felt like I was getting the better end of the deal!

These treats offer that ice creamy mouthfeel and sweetness with a fudgy crust and crunchy topping. Perfect for special occasions or storing in the freezer for a quick treat.

 

Frozen Chocolate Cherry Delights

 

Dr. Greger’s daily dozen checklist includes 3 servings of “other fruit” and one serving of “berries.” They are important enough that they get their very own category! Though they aren’t technically a berry (a lesson that I learned the hard way while during a 4-H food project), cherries count as a berry. They’re so nutrient-rich and full of antioxidants that they’re on the same level as blueberries, strawberries goji berries and raspberries!

As a side note, you can track your daily dozen on the free app “Dr. Gerger’s Daily Dozen.” This offers a fun and easy way to track, and it’s a million times easier than tracking calories.

I used this Ninja Food Processor to make these treats. The larger jar offers plenty of space for making both the crust and the filling.

Plant-Based Frozen Chocolate Cherry Delights

These frozen chocolate cherry treats offer that ice creamy mouthfeel and sweetness with a fudgy crust and crunchy topping. Perfect for special occasions or storing in the freezer for a quick treat.
5 from 2 votes
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Course: Dessert
Cuisine: American
Keyword: Cherry, chocolate, Ice-cream
Prep Time: 20 minutes
Servings: 16

Ingredients

Crust

  • 1 1/2 cups pitted dates, soaked in warm water for 10 minutes
  • 1 cup raw almonds
  • 1/2 tsp cinnamon
  • 1 tsp vanilla extract
  • 2 T cacao powder

Filling

  • 4 bananas, peeled and frozen for at least 2 hours
  • 2 cups frozen dark sweet cherries (pitted)
  • 1/2-3/4 cup unsweetened almond milk
  • 1 tsp vanilla extract

Topping

  • 1/4 cup cacao nibs

Instructions

  • Drain dates and add all crust ingredients to a food processor and blend until a sticky dough forms. Stop to scrape down sides as needed. Some remaining almond chunks are okay. 
  • Line 16, 1 cup muffin tins with with cupcake liners. 
  • Divide crust between the 16 cups and press dough into the bottom of each liner. It's okay if crusts are not perfectly even. 
  • Add all filling ingredients (start with 1/2 cup almond milk) to food processor or blender (if your food processor is smaller, a blender may be necessary). 
  • Blend until smooth, adding almond milk, 2T at a time, as needed. You'll want a thick milkshake-like consistency. 
  • Divide cherry filling evenly among the 16 crusts. To settle the filling into the tins, lay a hand-towel flat on the counter, hold the muffin tray parallel over the towel and gently tap the tray flat on the towel 3-4 times. 
  • Sprinkle a pinch of cacao nibs on top of the filling. Place tray in the freezer. Serve after freezing for 2-3 hours for best consistency. 
  • If storing, simply transfer to a sealed container after 5-6 hours until ready to serve. 
Did you make this recipe?Tag @whollyplantsblog on Instagram and hashtag it #whollyplants

 



4 thoughts on “Frozen Chocolate Cherry Delights”

  • I need to switch a couple of ingredients to make this nut-free for my gang 😉 In ace of the almonds for the crust … should I try oats?? Not sure what nut-free food would give a similar consistency? ?? What abour rice milk in place of the Almond milk?

    • Great idea swapping rolled oats for the almonds. I haven’t tried this but you may end up with less crunch in the crust. I would expect the flavor to be very similar. I’m definitely going to try this out! And rice milk would be a great replacement for almond milk. Let us know how they turn out!

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