Recipe Directions

Make the chocolate cups:
• In the processor process half the buckwheaties to a flour.
• Into a bowl place the whole buckwheaties, the buckwheat flour, and the cacao.
• Put 3 dates into the processor and add the water. Process into a sticky jam-like mixture.
• Add the date mixture to the buckwheat and cacao and work together well until you have a sticky dough.
• Line the base and side of four 3-inch muffin tins with the mixture.
• Place these into the freezer while you make the other parts of the dish.
Make the sauce:
• In the processor, combine the tahini, cacao and dates, adding the water bit by bit until you have thick and creamy sauce.
Make the ice-cream:
• Take the banana chunks out of the freezer. Leave them in the bag and break them up – this will be too difficult to do if you take them out as they are really cold!.
• Working quickly, deseed the vanilla (if using) and put to one side.
- If you are using a juicer:
• Put the banana chucks through the masticating juicer, catching the resulting ice-cream in a bowl. Add the vanilla seeds and mix well, work quickly!
- If you are using a food processor:
• Add the chucks of frozen banana and vanilla seeds to the bowl and process, including a piece of fresh banana if needed to help the processor.
Assemble the dish:
• Upturn the chocolate cups to get them out of the muffin cases and place on your serving dish.
• Scoop a generous spoonful of banana ice-cream into each chocolate cup.
• Pour over a smooth and creamy portion of sauce.

Pathlesstrodden's Thoughts

It is my ultimate raw food dessert...I can't imagine why you would ever want to eat a non-raw pudding when you could have this!
You can find more raw recipes on my website:

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Cupcakekat's Review

Chocolate & Banana Ice Cream Cups
5 out of 5

I think this is really original and it sounds so good

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This looks awesome! I will definately be trying this one. Thanks for posting!

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