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- 1 cup almonds
- 6 medjool dates
- 1/3 cup melted coconut oil
- 1/4 cup raw cocoa powder
- 1/2 cup of grated coconut
- 1 1/2 cups raw cashews
- 1/4 cup coconut milk
- 1/2 cup of lime juice
- 2 tablespoons lime zest
- 4 tablespoons of honey
- 1 Teaspoon vanilla extract
- 6 tablespoons of melted coconut oil
Soak the cashews overnight in enough water to cover them.
To make the base, place the almonds, dates, coconut oil, cocoa powder, and grated coconut in a food processor and mix until smooth and combined.
Place the base mixture evenly in 8 silicone muffin tins and set aside.
To make the filling: Place the cashews, coconut milk, lime juice, lime zest, honey, vanilla essence, and coconut oil in a food processor and mix until smooth and combined.
Lay the filling evenly on the base and place it in the freezer for 1 hour.
Before serving, remove for 10 minutes to soften and store leftovers in the refrigerator.
- food processor