These little treats (emphasis on treat, please eat responsibly) came to me from a friend, and while the original recipe is courtesy of the raw/vegan community (usually their recipes have me heading for the hills), with a few modifications these babies are actually a tasty, refreshing dessert.
Citrus & Coconut Creamsicle Cakes....Citrus & Coconut Creamsicle Cakes
For the Crust:1 cup almond meal2 tbs unsweetened coconut flakes3-5 dried figs 1 tsp vanilla1/2 tsp salt couple drops of water
Pulse all the ingredients in a food processor (or really good blender) until thoroughly combined. Press a little less than a tablespoon of the crust into the bottom of each cup for a mini muffin pan, or the entire lot in a pie tin. Set aside
For the filling:2 cups cashews1 1/2 cups macadamia nuts1/2 cup coconut oil1/2 cup coconut milk2 tbs Grade B maple syrup5 medium limes (juice & zest)3 small lemons (juice and zest)
Combine all the ingredients, with the exception of a little zest (garnish!), in a food processor (or a really really good blender) until smooth. Scoop filling on top of crust in muffin the pan (about 1 tbs each cup) or pie dish and put in the freezer for at least 3 hours. Take these bad boys out about 20-30 minutes before you want to eat them.
Need a muffin tin? Here's a few fun ones!
Hiç yorum yok:
Yorum Gönder