This was brought to our last potluck by our new friend Heidi Richards and they were so good they were all gone by the end of the night.
1 can of coconut cream (cream only, drain the liquid off)
zest of 3 limes
1/4 cup maple syrup
salt to taste-optional
1 cup raw walnuts
1/2 cup raw almonds
10 medjool dates pitted and soaked until soft
Directions: Pulse in the food processor the crust ingredients and then divide into 30 muffin cups and press down. Blend the filling ingredients until smooth and put on top of the crust in the muffin tins. Add frozen raspberries on top and chill until set.
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