Ingredients:
Crust:
1 cup Almonds
1/2 cup shredded coconut (optional)
1/4 cup medjool dates
1 cup Almonds
1/2 cup shredded coconut (optional)
1/4 cup medjool dates
Filling:
1.5 cup Raspberries (or fruit of choice, strawberries would go very well too)
1 cup cashews (must be soaked in water for 4-6 hours)
3 Tbsp coconut oil
2 tsp pure maple syrup or organic honey (optional, I personally don’t add it because the dates are sweet enough)
1.5 cup Raspberries (or fruit of choice, strawberries would go very well too)
1 cup cashews (must be soaked in water for 4-6 hours)
3 Tbsp coconut oil
2 tsp pure maple syrup or organic honey (optional, I personally don’t add it because the dates are sweet enough)
Recipe:
1. Add the almonds and coconut in a food processor, blend until coarsely ground.
2. Add the dates and mix until the mixture begins to stick together.
3. Press the crust mixture into the bottom of a silicone tray or a cupcake paper cup (I used a heart shaped silicone tray as shown in the picture above)
4.Wash the processor bowl. Now add the filling ingredients and mix until smooth.
5. Pour it ontop of the crust. Smooth the top
6. Garnish with raspberries or strawberries.
7. Freeze for 30-90 minutes
2. Add the dates and mix until the mixture begins to stick together.
3. Press the crust mixture into the bottom of a silicone tray or a cupcake paper cup (I used a heart shaped silicone tray as shown in the picture above)
4.Wash the processor bowl. Now add the filling ingredients and mix until smooth.
5. Pour it ontop of the crust. Smooth the top
6. Garnish with raspberries or strawberries.
7. Freeze for 30-90 minutes
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