In this recipe
Ingredients
Directions
- Soak the cashews in warm water.
- In a food processor, combine the crust ingredients and process until crumbly and sandy in texture.
- Line a 12 muffin pan with paper liners. Drop 2-3 tablespoons of the crust into the bottom of each and press firmly to pack. Freeze.
- Drain and rinse the cashews. Blend with the other filling ingredients on high until very smooth and creamy.
- Pour on top of the crusts. Freeze overnight. Pop out of the pan, unwrap, add toppings, and enjoy.