Ingredients
crust:
2 cup (160g) dried figs
1 cup (40g) oats (use certified gf oats to make it #glutenfree )
2 Tbsp (15ml) coconut oil
filling:
2 cup (140g) cashews (soaked in water for 8 hrs + drained)
2 tsp lime zest (2 small limes)
1/2 cup (60ml) lime juice
2/3 cup (80ml) plant-based milk
4 Tbsp (30ml) maple syrup/stevia
2 Tbsp (15ml) coconut oil
optional:
1 tsp matcha powder
Directions
12 SERVINGS
- Place the crust ingredients in a food processor and pulse until you have sticky crumbles.
- Divide the crumble amongst 6 muffin/tart tins and press down evenly (with the bottom of a glass). Place in the freezer.
- Place all filling ingredients in a high-speed blender and blend for 1 minute until completely smooth.
- Divide the filling among the 6 tins and even out the top, then place in the freezer for min. 4 hours to firm up.
I store these in a gallon size Ziploc bag in the freezer and pull them out before dinner to defrost.
For an alternate, nut-based crust, see the Blueberry Pie Cups recipe.