Java Almond Butter Ice Cream Cups

by Bethany Ugarte

Ingredients (cup) :
1/3 cup coconut oil
2 Tbsp raw cacao powder

Instructions:
1. Melt oil and mix in cacao powder.
2. Paint/coat the inside of a cupcake liner (I recommend silicone ones) & place in freezer immediately.
3. Repeat step 2 as many times as necessary to achieve desired thickness of your chocolate cup.
4. Store in freezer until ready to use. Keeps for weeks in the freezer.

Filling:
Ingredients/cup:
2 Tbsp vegan almond butter
½ cup NadaMoo Java Crunch ice cream
1/2 cup TT Crushed coffee beans

Instructions:
1. Fill cups with raw vegan almond butter, then melt ice cream and pour over almond butter.
2. Top with crushed coffee beans and freeze immediately for at least 3 hours.