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.
Course Dessert
Cuisine American
Keyword Cherry, chocolate, Ice-cream
Prep Time 20 minutesminutes
Servings 16
Ingredients
Crust
1 1/2cupspitted dates, soaked in warm water for 10 minutes
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.