Ingredients:

Filling:

• 1 1/2 cups raw cashews (quick-soaked*)
• 1 large lemon (juiced // 1 lemon yields ~scant 1/4 cup or 50 ml)
• 1/3 cup coconut oil (melted)
• 2/3 scant cup full-fat coconut milk
• 1/2 cup agave nectar or maple syrup (or honey if not vegan)

Crust:

• 1 cup packed pitted dates*
• 1 cup raw walnuts

Steps:

1. Add dates to a food processor and blend until small bits remain and it forms into a ball.
2. Next add nuts and process into a meal. Then add dates back in and blend until a loose dough forms – it should stick together when you squeeze a bit between your fingers. If it’s too dry, add a few more dates through the spout while processing. If too wet, add more almond or walnut meal. Optional: add a pinch of salt to taste.
3. Next scoop in heaping 1 Tbsp amounts of crust and press with fingers. To pack it down, use a small glass or the back of a spoon to compact it and really press it down. I found the bottom of a glass works well. If it sticks, separate the crust and the glass with a small piece of parchment. Set in freezer to firm up.
4. Add all filling ingredients to a blender and mix until very smooth. For the coconut milk, I like to scoop the “cream” off the top because it provides a richer texture. But if yours is already all mixed together, just add it in as is.
5. Divide filling evenly among the muffin tins. Tap a few times to release any air bubbles, then cover with plastic wrap and freeze until hard – about 4-6 hours.
6. A favorite way to devour these was with caramel and a touch of coconut whipped cream. But they’re perfect as is!

Source: Google

Featured Image Credit: Google

Picture Credit: Google