This is one of my favourite recipes to make in the summer! It is a very versatile recipe, so feel free to change up the nuts or fruits! Instead of strawberry, I have also used matcha, spiruina, blueberries, maca powder and coconut.
Here's how to make it:
Ingredients for crust
¾ cup pecans (or granola)
1/3 hemp hearts
7 medjool dates
¼ shredded coconut
Ingredients for filling
1 cup raw cashews
2 tbsp fresh lemon juice
¼ tsp sea salt
1 cup frozen berries of choice
¼ raw honey
¼ cup melted coconut oil
Soak cashews for three hours in water. Remove pits from the dates and soak them for 10-15 minutes in warm water to soften them.
In a food processor, add dates, pecans, hemp hearts, and shredded coconut. Mix until it forms a sticky consistency.
Add in 2 tablespoons of the mix into each muffin template, and place in the freezer for half an hour.
In a blender, mix in soaked cashews, raw honey, ½ cup berries, coconut oil, lemon juice, and sea salt. Mix until a creamy consistency forms.
Add 2 tablespoons of the creamy filling on top of each muffin template.
Take the other ½ cup of berries (best if melted, or use a non-frozen freezie) and mix in a blender. Take 1 tsp of blended berries and dollop on top of the cashew filling with a toothpick.
That’s it! Keep them in the freezer for up to 30 days and enjoy.