Ingredients
- For the Base:
- 1/2 cup/60g/2 oz Almonds
- 2 tbsp/14g/0.5 oz Desiccated Coconut
- 3/4 cup/80g/2.6 oz Dates
- 1 tbsp/20g/0.7 oz @mayversfood Almond Coconut & Cacao spread
- 1 tbsp/7g/0.2 oz Du Chocolate
- For the Filling:
- 2 cup/240g/8 oz raw cashews soaked overnight and drained
- 1 tsp Vanilla Extract
- 1/2 cup/90g/3 oz Norbu or Natvia
- 1/4 cup/60ml Coconut oil
- 1/2 cup/125ml/4.2 oz Lemon Juice
- 1/2 each Lemon, zested
- 1/4 cup/60ml/2 oz Almond Milk
- hint Honey
- 1/4 cup/60ml/2 oz Coconut water
- 1/16 tsp Pink Himalayan salt
Servings 9 cakes |
Directions
- Blend in food processor. Press into base of 9 silicone cases. Put in freezer.
- Blend until smooth. Spoon on top of bases and put back in freezer for a few hours.
- Top with sifted @natureswayoz cacao powder mixed with @du_chocolat and fresh strawberries. Enjoy