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.