Ingredients:

For the Base:

• 80g NUA Naturals Coconut flour

• 2 tbsp. NUA Naturals Coconut Oil

• 10 Pitted Soft Medjool Dates

• 1 cup NUA Naturals White Mulberries

• 1/2 tsp. NUA Naturals Vanilla Powder

• Pinch of Sea Salt

For the Ice Cream:

• 480ml Light Coconut milk

• 10 Soft Medjool dates (pitted)

• 2 frozen bananas, sliced

• 60g NUA Naturals Lucuma powder

• 2 tbsp. NUA Naturals Coconut Palm sugar

 

Instructions:

• In a food processor, mix the coconut flour, dates, and salt together until a coarse powder has formed.

• Gradually add in the coconut oil and vanilla

• Stop the machine and test the dough’s consistency: it should appear dry and crumbly, but stick together easily when pressed. If it’s too dry, add water – a teaspoon at a time.

• Once the desired consistency is achieved, add the mulberries, using the pulse button on the food processor to transform the whole berries into small bits.

•  Add a heaped 2 tablespoons of the mixture inside each muffin liner, and use the back of a spoon to press down into a firm solid layer.

• To make the ice cream, blend all ingredients until smooth.

• Pour the Lucuma Ice Cream evenly among the cups on top of the base, cover with plastic wrap, and place in the freezer.

• Chill the cupcakes until ice cream is frozen through, about 2-3 hours.

• When ready to serve, defrost for 2-3 minutes to soften.