Ingredients
Crust: 1/2 cup cashews 1/2 cup shredded coconut 1/3 cup dates 1 heaped tbsp cacao Pinch sea salt Filling: 1 cup cashews (soaked for a couple of hours, then rinsed and drained) 1/3 cup coconut oil 1/3 cup agave nectar 1/3 cup freshly squeezed orange juice Zest of one orange 3 rounded tbsp cacao powder 1/2 tsp vanilla powder (or seeds from one vanilla bean) Pinch sea salt Method For the crust, place all ingredients in a high speed blender or food processor and process until the nuts and dates are finely crumbled and the mixture sticks together. Reserve 1/4 of the mix, and divide the remainder between 10 muffin cups. Press down firmly with the back of a spoon. Rinse the blender jug (no need to be too fussy), then blend all the filling ingredients thoroughly - you want a really smooth, creamy texture. Then pour it into the muffin tins and freeze for at least four hours. Remove from freezer 10-15 minutes before serving, and sprinkle the remaining crust over to garnish. (I also poked a slice of dried orange in when they were partially frozen - if you don't happen to have any, fresh orange or some extra orange zest would be great). Enjoy!
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