These are super quick to make and filled with great ingredients, you can also easily add different flavours (some mashed banana or frozen berries, or even some white chocolate). They are plantbased, but you could use honey instead of the maple syrup for kids over 1. I used silicone cupcake cases for these, but you could make one big one instead or place in a greased muffin tin.
Ingredients
for the base
- a cup Medjool Dates Seeds removed
- half cup Almonds
- half cup Walnuts
- a tbsp Coconut Oil
for the top
- 1 cup Raw Cashew Nuts soaked in boiling water for 30 minutes and then drained
- a handful Raspberries
- 2 tbsp Lemon Juice
- quarter cup Coconut Oil melted
- half cup Coconut Milk the cream scooped off the top is best
- third cup Maple Syrup or honey or agave nectar
- berries to top
Instructions
- Blend your dates in a food processer until they form a ball. Remove and set aside. Blend your nuts for a minute, and then add back the date ball and your tbsp of coconut oil and blend until sticky.
- Divide the date mixture between your cases and press down with a spoon, place in the freezer.
- To a blender add your cashews, raspberries, lemon juice, coconut oil and milk, and maple syrup. Blend until smooth and thick.
- Pour your mixture into each of the cases and then top with any berries you'd like. Return to the freezer for at least 4 hours.
- Remove 10 minutes before consuming to allow them to soften a little, and enjoy!
Notes
I like to keep a stash of these in the freezer for a last minute option.