Cream filling:
- 1 cup of cashews, soaked and drained
- ¼ c water
- ½ c coconut nectar or sweetener of choice
- 1 tsp vanilla
- 1 lemon, juiced and zest
Soak raw cashews overnight or at least two hours prior to starting the recipe. Drain and rinse them. Place them in a blender or food processor. Add water, sweetener, vanilla extract, and lemon juice and zest. Blend until smooth. Place cream in a container and cool in freezer while you make the crust.
Crust:
- 1 cup of walnuts or nut of choice
- 4-5 Medjool dates, soaked
- 1 tsp vanilla extract
Remove the seeds of the medjool dates and soak them for 10-15 minutes. In a food processor or blender add the cup of walnuts and process them until a rough meal flour is formed. Add the medjool dates and continue processing until a uniform mixture is made. Once finished, mix the crust on a small board and then press the meal into baking cups or reusable molds. You can use a muffin tray as a base to help form them.
Assembly:
Take the cream filling out of the freezer. Use a spoon to add cream into each crust formed. Once finished garnish with fruit and herbs of your choice. Serve and enjoy.
