Ingredients:
For the crust:
1 cup almond flour
1/4 cup shredded unsweetened coconut
2 tbsp coconut oil, melted
2 tbsp maple syrup
1/4 tsp sea salt
For the filling:
1/2 cup raw cashews, soaked in hot water for 1 hour and drained
1/4 cup coconut cream (the thick part of canned coconut milk)
2 tbsp coconut oil, melted
3 tbsp pure maple syrup
1/4 cup fresh lime juice (about 2-3 limes)
1 tsp lime zest
1/4 tsp vanilla extract
Instructions:
1. Make the crust:
2. In a bowl, mix almond flour, shredded coconut, melted coconut oil, maple syrup, and sea salt until combined.
3. Press the mixture firmly into a lined mini muffin tin or silicone mold to form the crust. Chill in the freezer while preparing the filling.
4. Make the filling:
5. Blend soaked cashews, coconut cream, coconut oil, maple syrup, lime juice, lime zest, and vanilla extract in a high-speed blender until smooth and creamy.
6. Spoon the filling evenly over the chilled crusts. Smooth the tops with a spoon or spatula.
Set and serve:
7. Garnish the top with lime zest Freeze the bites for at least 2 hours until firm.
8. Remove from the molds, let sit at room temperature for 5 minutes, and enjoy! Store leftovers in the freezer.
Grocery list!
For the crust:
Almond flour
Shredded unsweetened coconut
Coconut oil, melted
Maple syrup
Sea salt
Raw cashews, soaked in hot water for 1 hour and drained
Coconut cream (the thick part of canned coconut milk)
Coconut oil, melted
Maple syrup
Lime juice (about 2-3 limes)
Lime zest
Vanilla extract
