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dates walnuts cashews soaked lemon juice coconut oil full-fat coconut milk maple syrup cashews soaked almond butter coconut oil maple syrup cocoa powder water salt
Viewed: 30 - Published at: 2 years agoIngredients
- 1 cup pitted dates soaked in warm water for 10 minutes then drained
- 1 cup walnuts or almonds
- 1 1/2 cups raw cashews soaked for 1 hour or overnight
- 1/4 cup lemon juice
- 1/3 cup coconut oil melted
- 1/2 cup full fat coconut milk
- 1/2 cup maple syrup
- 1 cup raw cashews soaked for 1 hour or overnight
- 4 tablespoons almond butter or peanut butter
- 1/4 cup coconut oil melted
- 1/4 cup maple syrup
- 1/4 cup cocoa powder
- 1/4 cup water
- 1/4 teaspoon salt
Method
- Add dates to a food processor and blend until small bits remain and it forms into a ball. Remove and set aside.
- Next add almonds and process into a meal. Then add dates back in and blend until a loose dough forms.
- Press this dough into the base of muffin pans. I have a silicone tray so I do not grease it but you can use a little coconut oil or use cupcake liners.
- Add 1.5 cups cashews, lemon juice, coconut oil, coconut milk and 1/2 cup maple syrup to a food processor or blender and mix until very smooth.
- 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 2 hours
- Add all top layer ingredients (1 cup cashews, almond butter, 1/4 cup coconut oil, 1/4 cup maple syrup, cocoa powder, water and salt to a food processor or blender. Mix until very smooth.
- Divide evenly among the muffin tins pouring mixture over top of the middle layer mixture. Tap again to remove air bubbles. Cover with plastic wrap and freeze until hard (3-6 hours).
