Nicecream Pumpkin Cups
Ingredients
- 1 cup packed medjool dates, pitted ⠀
- 1 1/2 cups roasted almonds ⠀
- 1 1/2 cups raw cashews ⠀
- 1 lemon, juiced ⠀
- 1/2 cup banana nicecream ⠀
- 1/2 cup maple syrup ⠀
- 1/3 cup pumpkin puree ⠀
- 3/4 tsp pumpkin pie spice ⠀
- 1/4 tsp ground cinnamon ⠀
Preparation
Cover cashews with boiling-hot water and let sit 1 hour
Then drain thoroughly and set aside
Add dates to a blender and blend until it forms a ball
Set aside
Add almonds to blender and process into a meal
Then add dates back in and blend until a loose dough forms
Set aside
Line muffin tins with parchment paper or liners
Divide crust evenly among tins, and press down with fingers to evenly distribute
Set in freezer
Once cashews are soaked and drained, add to blender with remaining filling ingredients and puree until very smooth, about 2-3 minutes
Taste and adjust flavour/sweetness as needed
Divide filling evenly among the tins
Tap a few times to release any air bubbles, then cover loosely with plastic wrap and freeze until firm - about 4-6 hours
Once set, run a butter knife along the edge and gently remove by tugging on the parchment paper tabs
Let thaw at room temperature 15-20 minutes before serving for best texture
Serve with a touch of coconut whipped cream!⠀