Submitted by: Linda Stafford
Prep Time: 20 Minutes
Cook Time: 0 Seconds
Servings: 6
My daughter made this for my birthday. It was delicious! Hard to believe it does not contain any dairy products! Easy to make, no baking! Will be making this again, soon! Enjoy!
1/3 c. honey, raw
1/3 c. coconut oil
1/2 c. strawberries
2 tsp. vanilla extract
3/4 c. macadamia nuts
1/8 c. shredded coconut
1/2 c. date
1 pinch sea salt
1 pinch sea salt
1 1/2 c. cashews
1/3 c. lime juice
In a food processor, process macadamia nuts, shredded coconut, pitted dates, and a pinch of sea salt until a sticky dough forms. (You may want to add a teaspoon of honey if dough is not sticky enough.) Press dough into standard size muffin tin lined with cupcake liners. Freeze and refrigerate crust for two hours.
In high-powered blender, blend soaked cashews, lime juice, raw honey, melted coconut oil, strawberries, vanilla, and a pinch of sea salt until super smooth. (It took me about 5 minutes.)
Remove crusts from freezer, and pour filling over crust (filling muffin tins about 3/4 full). Freeze another 2 hours or until set. Garnish with strawberries or swirl in some organic sugar-free jam. (If frozen, let stand at room temperature 10-15 minutes before garnishing and serving.)
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