I almost didn't get to enjoy these as my boyfriend found them in the freezer and started eating them before I could eat or photograph them! Luckily there were two left for me to photograph (ok, he took this photo).
crust - I used the same crust as my pumpkin pie cheesecake bites, but I would recommend omitting the pumpkin spice and nutmeg if you do that, these still tasted delicious even with the spices in the crust.
freeze the crust while you make the filling, ideally it would set for at least 2 hours. I used muffin liners, but a pie pan works well too.
- 1 1⁄2C raw cashews, soaked in water for at least 2 hours and drained
- 1⁄2C melted coconut oil
- 1⁄4C freshly squeezed lime juice
- 1⁄2C pure maple syrup or agave
- 1t vanilla extract
- 1/4C almond milk
- Pinch sea salt
- 1 tablespoon lime zest (optional)
I mixed this up until smooth in the vitamix, but a blender or food processor should do the trick as long as you can get a very smooth result. Add it to the crust and pop back in the freezer for at least 2-4 hours or until frozen, then enjoy!