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!