Dark Chocolate & Salted Caramel Frozen Cupcakes

These Dark Chocolate & Salted Caramel Frozen Cupcakes are a delicious way to satisfy your cravings. They are vegan, gluten free and even have quinoa in the crust. A treat you can feel good about!

Course Dessert

Cuisine American, Quinoa

Prep Time 25

Cook Time 50

Total Time 1 15

Servings

Calories 365kcal

Author Wendy Polisi

Ingredients

½ cup hazelnuts blanched
¾ cup unsweetened coconut flakes
½ tablespoon olive oil
1 cup quinoa rinsed and dried
2 tablespoons sugar of choice
¼ cup coconut milk
1 pint ice cream So Delicious Salted Caramel Cluster
1 pint ice cream So Delicious Dark Chocolate Truffle
¼ cup hazelnuts chopped, for topping

Instructions

Preheat oven to 400 degrees. Line a baking sheet with parchment paper and spread the hazelnuts and coconut flakes. Cook, stirring occasionally, for 8 to 10 minutes or until golden brown. Reduce heat to 350 degrees.
Meanwhile, heat oil over medium heat. Make sure your quinoa isn’t still extremely wet to avoid oil popping. Add quinoa to the pan and cook until golden brown, about four or five minutes, stirring constantly.
Transfer hazelnuts and quinoa to a food processor. Process for two minutes. Add coconut milk and process until a crust has formed.
Spray a mini-muffin pan and line it with muffin liners. Press the quinoa mixture into the bottom and the sides, wetting your hands as needed. Bake for 8 to 10 minutes.
Allow to cool and remove muffin liners. Return the crust to the pan.
Allow the So Delicious Frozen Dessert to soften at room temperature, and then fill the crusts with one of the flavor, smoothing the top. Freeze for about 25 minutes. Add second flavor, using a tablespoon measure to form a scoop on top. Top with chopped hazelnuts and freeze until firm.
Allow to sit at room temperature for five minutes prior to serving.

Nutrition