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70
g
raw cashews, soaked for 1 hour in hot water (½ cup )
105
g
rolled oats (1 cup)
2
teaspoons
cinnamon
1
teaspoon
ginger
1
tablespoon
allspice
250
g
unsweetened almond milk (1 cup )
5
g
coconut oil, melted (¼ cup)
1/2
tablespoon
vanilla bean paste
80
g
desiccated coconut (1 cup)
95
g
Natvia (½ cup )
50
g
thickened cream or whipped coconut cream, to serve (1/4 cup )
METHOD
Drain and rinse the cashews. Combine in a bowl with the oats, spices and almond milk. Stand covered in the refrigerator for 4 hours-overnight.
Place in a food processor with the remaining ingredients and blitz until smooth. Press into 6 x muffin tray. Cover and refrigerator for at least 1 hour.
Carfeully remove from the muffin tin and decorate with the cream
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