INGREDIENTS
CRUST
3/4 cup almond meal
3 t coconut sugar
1/4 t + 1/8 t ground cinnamon
1/8 t sea salt
2 t pure maple syrup
2 T + 2 t melted extra virgin coconut oil
FILLING
1/2 cup raw cashews, soaked
1/2 cup full fat coconut milk (preferably without gums)
1/4 cup fresh lime juice
2 T pure maple syrup
1 t vanilla extract
pinch sea salt
1/8 cup + 1 t melted extra virgin coconut oil
lime zest, optional
INSTRUCTIONS
-line muffin tray with 4 unbleached parchment muffin liners.
-mix crust ingredients until well combined.
-press 2 T crust into each liner.
-place muffin tray in the refrigerator while making the filling.
-drain cashews. place in high-speed blender with all other ingredients, except the oil.
-blend until smooth.
-turn blender off and add the oil. blend until combined.
-pour mixture into muffin liners, approximately 4-5 T each.
-top with optional zest.
-freeze for a couple of hours or until set.
-transfer into the refrigerator and serve chilled.
