Ingredients:
1 cup nut of choice
6 dates
1/3 cup shredded coconut
1 teaspoon coconut oil
salt
1 cup raw cashew, soaked
1 cup berry or 1/2 cup coconut cream
1/4 cup coconut oil
1/4 cup maple syrup or agave
2 tablespoons lemon juice
1/2 teaspoon vanilla
a pinch of salt
Combine nuts, dates, coconut, coconut oil, and salt in a food processor and pulse until softened and doughy. Press into cupcake liners or springform pan.
Combine remaining ingredients in the blender until smooth. Pour over base. Store in freezer and set at room temperature for 30 minutes before serving.
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