A delicious, healthy and nourishing dessert!
*Gluten Free, *Vegan, *No Bake
What you'll need:
1.5 cups of Cashews
1 cup of Almonds or Walnuts
1/4 cup of Coconut Oil
1 Can of Coconut Milk
2-4 tbsp Agave (depending on how sweet you want it)
1 Cup Medjool Dates (pitted and smashed down)
5 Lavender Flower Stems (remove small flower buds and dispose of the stems)
Food Processor or Blender
Soak 1.5 cup cashews in warm water for 30 minutes
Blend 1 cup of dates in food processor until they are broken up in small pieces and it begins to form a ball.
Set dates aside and add 1 cup of almonds or walnuts to processor and blend until it forms a meal.
Add dates back into the food processor with the almonds or walnuts to form the dough for the crust. (optional: add a pinch of salt)
Grease muffin pan, roll dough into 1 inch balls, place into muffin plan and then press down until they become flat and form a crust. Place in the freezer to firm up while you continue to the next step.
The batter - put all together in food processor and blend until creamy and smooth (about 1 minute).
1.5 cups cashews, 1 can coconut milk, 1/4 cup melted coconut oil, 2-4 tbsp agave, juice of 1-1.5 lemons plus some lemon zest and lavender flowers. Tip: start with less of the ingredients such as lemon, lavender, agave, coconut... and taste as you go so you can adust the flavor. It's a very forgiving recipe and you can make it work for your taste buds!
Add batter to the crusts. Optional: top with more lemon zest and lavender. ( I like to use a toothpick to move the ingredients around and make it look pretty!) Cover with plastic wrap and freeze for 5 hours! They can be kept in the freezer up to two weeks. You can either defrost before eating or keep them frozen!
I hope you enjoy making these as much as your taste buds enjoy eating them! See you again soon for more Freespiritedwanderer Creations. Much love and Namaste!