Took a bite (literally) and they changed my night!😍
When I tell you these were bangin’, please do BELIEVE me honey! Matter of fact, these would have been vegan if I hadn’t used honey but we all have vices right? Any-who, recipe below.👇👇👇👇
✅Cutting board (optional)
✅Muffin tin (makes six)
✅Pre-cut Wax/parchment strips
✨1 cup of raw unsalted cashews (soaked for 2 hours or overnight)
✨5-6 Medjool Dates (pitted)
✨1 1/2 cup of almonds
✨2 tablespoons of organic lime juice
✨1/2 pint of organic strawberries( sliced)
✨1/2 teaspoon of sea salt
✨1/4 cup of agave or honey
Before you get it started, place the pre cut strips inside the muffin tins. This allows the cakes to be removed with out sticking..one time for working smarter and not harder.💃
Blend the almonds, dates and sea salt (omit the salt if the almonds are already salted) until you have a crust like texture. It should be a bit sticky and able to be molded in the muffin tins.
Next add the cashews, about 1/3 cup of the sliced strawberries, sweetener of choice and lime juice to the blender. Blend until you have a super creamy consistency. Place in small container and set aside.
Now you can give the blender a quick rinse and blend leftover strawberries to create the swirl effect. (*May need to add a 1/2 teaspoon of spring water to create a filling, eyeball depending on how many strawberries you have left.)
Once done with the topping, add the cashew filling on top of the crust (be sure not to over fill) then add the strawberry filling and use a toothpick or something to create swirls. Lol Finallyyyyyyy, freeze for 2-3 hours or overnight and Injoy yoself! Guess what?, I had one for breakfast. #thuglife 😎
These were really good and can be customized (I think that’s my favorite word now lol) with what ever fruit you prefer. Adjust anything you need to. I’ve cut the bad sugar out of my life and recipes like these are truly lifesavers. Lemme know if you try them!
Be easy love.💚