Dairy Free

Gluten & Grain Free

Egg Free

Serves: 16

Prep time: 10 mins

Soaking time: 2 hours minimum


Cooking time: Nil


  • BASE
  • 1/2 cup almonds
  • 1/4 cup shredded coconut, unsweetened
  • 5 large Medjool dates
  • 1 tsp grated ginger
  • 1 tsp vanilla extract
  • Pinch pink rock salt
  • 1 cup soaked cashews
  • 1/4 cup lemon juice
  • 1/4 cup rice malt syrup
  • 1/4 cup coconut oil
  • 1 tsp vanilla extract
  • Pinch pink rock salt
  • 1/8 tsp Tumeric (for colour)


  • Grease a mini muffin tin with coconut oil.
  • Blend all base ingredients in food processor until coarsely combined.
  • Press 1/2 tbsp into each base of prepared muffin tin, (makes about 16).
  • Blend soaked cashews in processor until a paste, add all other filling ingredients EXCEPT RICE MALT SYRUP, and blend until smooth.
  • Stir in rice malt syrup, pour filling over bases, and place into the freezer.
  • Store these in the freezer, remove just prior to serving.


Rice malt syrup is added after the beating and placed straight into the freezer, as it can separate otherwise.


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