Monday, June 11, 2012

Paleo Coconut Citrus Creamsicle Cakes

These little treats (emphasis on treat, please eat responsibly) came to me from a friend, and while the original recipe is courtesy of the raw/vegan community (usually their recipes have me heading for the hills), with a few modifications these babies are actually a tasty, refreshing dessert.  

Citrus & Coconut Creamsicle Cakes....
Citrus & Coconut Creamsicle Cakes

For the Crust:
1 cup almond meal
2 tbs unsweetened coconut flakes
3-5 dried figs 
1 tsp vanilla
1/2 tsp salt 
couple drops of water 

Pulse all the ingredients in a food processor (or really good blender) until thoroughly combined.  Press a little less than a tablespoon of the crust into the bottom of each cup for a mini muffin pan, or the entire lot in a pie tin. Set aside 

For the filling:
2 cups cashews
1 1/2 cups macadamia nuts
1/2 cup coconut oil
1/2 cup coconut milk
2 tbs Grade B maple syrup
5 medium limes (juice & zest)
3 small lemons (juice and zest)

Combine all the ingredients, with the exception of a little zest (garnish!), in a food processor (or a really really good blender) until smooth.  Scoop filling on top of crust in muffin the pan (about 1 tbs each cup) or pie dish and put in the freezer for at least 3 hours.  Take these bad boys out about 20-30 minutes before you want to eat them.

Need a muffin tin?  Here's a few fun ones!

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