Ingredients
Scale
- 1 1/2 cups raw almonds (or walnuts)
- 3/4 cup pitted Medjool dates
- 2 tbsp coconut oil (melted)
- Pinch of salt
- 2 cups raw cashews (soaked 4 hrs or in very hot water 20–30 min)
- 1/3–1/2 cup pure maple syrup (or 1/3 cup date paste for refined-sugar-free)
- 1/3 cup melted coconut oil
- 1/4 cup lemon juice (~1 large lemon)
- 2 tsp vanilla extract
- Pinch of sea salt
- 2–4 tbsp non-dairy milk to loosen if needed
- Optional toppings: fresh berries, fruit compote, melted dark vegan chocolate, lemon curd (vegan), nut praline
Instructions
- Soak cashews and drain.
- Process crust: nuts, dates, salt, and coconut oil; press 1–2 tbsp into each muffin cup. Chill for 10–15 minutes to set.
- Blend filling: cashews, maple/date syrup, coconut oil, lemon juice, vanilla, and salt until ultra-smooth (1–3 minutes in a high-speed blender). Add 1–2 tbsp non-dairy milk if needed.
- Fill cups, smooth tops, and chill for 4 hours (or freeze for 45–60 minutes). Add toppings before serving.
Notes
Ensure to soak cashews fully for the best texture and blend for sufficient time to achieve creaminess. Chilling time enhances the taste and texture, so be patient.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: Vegan
- Diet: Gluten-Free, Dairy-Free, Vegan