Crust Ingredients:

5-6 large medjool dates

1 cup raw pecans


Filling Ingredients:

1½  cups of raw cashews

¼ cup lemon juice

1/3 cup coconut oil, melted

½ cup + 2 tbsp full fat coconut milk

½ cup maple syrup




1.     Place pecans into a food processor and process into a meal. Add dates and continue to process until dates and nuts form a loose dough – it should stick together when you squeeze a bit between your fingers. If it’s too dry add a few more dates. Optional: add a pinch of salt to taste.

2.     Lightly grease or use cupcake papers in a standard 12 slot muffin tin.

3.    Scoop in 1 heaping tbsp. of crust and press with fingers. To pack it down, use a small glass or the back of a spoon to compact it and really press it down. I found the bottom of a glass works well. If it sticks, separate the crust and the glass with a small pieace of parchment paper.

4.     Add all filling ingredients to blender and mix until very smooth.

5.     Pour the filling over the crus in the muffin tin. Tap a few times to release any air bubbles

6.     Freeze until hard for about 4-6 hours

7.     Remove from the freezer for at least 10 minutes before serving. Top with large raspberry, or the topping of your choice.