INGREDIENTS
CRUST
2 Cups Raw Almonds
1 Cup Fresh Pitted Dates
1/2 Cup Unsweetened Shredded Coconut
1 Tablespoon Rice Malt Syrup
FILLING
3 Cups Raw Cashews
3/4 Cup Lemon Juice
1/2 Cup Honey
3/4 Cup Coconut Oil
1 Tablespoon Vanilla Extract
TOPPING
2 Cups Frozen Strawberries
1 Teaspoon Caster sugar
2 Tablespoons of water
Fresh Mango
METHOD
For the crust, place all ingredients in a food processor and mix until all the ingredients seem to lump together. Place a large tablespoon consistency into the cupcake moulds. Press down the filling until firm.
For the filling, place the cashews into a bowl and pour boiling water on top of them, enough to cover the cashews. Allow cashews to soak for 30 minutes. Drain the water and place cashews plus all the remaining "filling" ingredients together in a food processor. Process until very smooth. Divide this mix amongst the cupcake moulds.
For the topping, place frozen fruit, caster sugar and water in a non-stick pot and boil up until this mix resembles a sticky coulis. Add this fruit sauce to the cupcake moulds. Top-up with fresh mango pieces.
CRUST
2 Cups Raw Almonds
1 Cup Fresh Pitted Dates
1/2 Cup Unsweetened Shredded Coconut
1 Tablespoon Rice Malt Syrup
FILLING
3 Cups Raw Cashews
3/4 Cup Lemon Juice
1/2 Cup Honey
3/4 Cup Coconut Oil
1 Tablespoon Vanilla Extract
TOPPING
2 Cups Frozen Strawberries
1 Teaspoon Caster sugar
2 Tablespoons of water
Fresh Mango
METHOD
For the crust, place all ingredients in a food processor and mix until all the ingredients seem to lump together. Place a large tablespoon consistency into the cupcake moulds. Press down the filling until firm.
For the filling, place the cashews into a bowl and pour boiling water on top of them, enough to cover the cashews. Allow cashews to soak for 30 minutes. Drain the water and place cashews plus all the remaining "filling" ingredients together in a food processor. Process until very smooth. Divide this mix amongst the cupcake moulds.
For the topping, place frozen fruit, caster sugar and water in a non-stick pot and boil up until this mix resembles a sticky coulis. Add this fruit sauce to the cupcake moulds. Top-up with fresh mango pieces.