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These Mini Vegan Frozen S'mores Cupcakes made of nice cream make a portion-controlled healthy summer dessert that the whole family will love!
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Mini Vegan Frozen S'mores Cupcakes

These Mini Vegan Frozen S'mores Cupcakes made of nice cream make a portion-controlled healthy summer dessert that the whole family will love!
Course Dessert
Cuisine American
Prep Time 1 hour 10 minutes
Total Time 1 hour 10 minutes
Servings 12 cupcakes
Calories 294kcal
Author Abbey Sharp

Ingredients

Crust:

  • 1 cup roughly chopped vegan graham crackers about 4-5 sheets
  • 1 1/4 cup dates pitted and minced

Filling:

  • 2 cups frozen sliced banana
  • 2 tsp unsweetened cocoa powder
  • 2 tbsp coconut cream

Topping:

  • 2 cups coconut cream
  • 2 cups mini vegan marshmallows
  • 1/4 cup melted vegan dark chocolate
  • 1/4 cup vegan graham crackers crushed

Instructions

  • In a food processor, puree the crust ingredients until smooth. Pack into the bottom of 12 silicon muffin holders and pop in the freezer.
  • Clean out the food processor and puree the bananas and cocoa powder until smooth. Divide between the 12 crusts.
  • Top with coconut cream and place in the freezer for at least 30 minutes.
  • Remove from freezer and carefully unmold. Place on a baking sheet and pack the tops with marshmallows and graham cracker pieces. Using a blow torch, lightly toast the marshmallows. Pack them back in the freezer for at least another 30 minutes.
  • Drizzle with dark chocolate before serving and enjoy!

Nutrition

Calories: 294kcal | Carbohydrates: 36g | Protein: 3g | Fat: 17g | Saturated Fat: 14g | Cholesterol: 1mg | Sodium: 71mg | Potassium: 371mg | Fiber: 4g | Sugar: 21g | Vitamin A: 15IU | Vitamin C: 3.4mg | Calcium: 22mg | Iron: 2.1mg