What you’ll need:
1/2 C walnuts
1/2 C oats (I used gluten free)
1 1/2 C cashews (you could substitute tofu if you want a creamier texture)
1 1/2 C frozen berry mix (you could use fresh too but I used the mix from Costco)
1 lemon juiced and zested
1/2 C almond milk (I uses unsweetened but you could use sweetened for a sweeter tart)
1/2 Tbsp vanilla extract
1/8 & 1/4 C coconut oil melted
2 Tbsp organic raw agave nectar
What you’ll do:
Heat oven to 350
Grease a muffin pan
In a food processor mix oats, walnuts, 1/8 C coconut oil and agave nectar for crust
Spoon mixture evenly into the muffin pan
Bake for 15 minutes or until golden brown on edges
In a blender mix the cashews, almond milk and remaining 1/4 C coconut oil until smooth
Add berries and blend again
Add vanilla, blend again
Add lemon juice and zest of 1/2 the lemon (taste, add other half if wanted)
Remove crusts from the oven
Add berry mixture
Cover with plastic wrap
Freeze for at least 3 hours
Let thaw for a few minutes before serving and top with any fresh fruit if desired
Enjoy!!
Kacey Tess 