20gdairy free white chocolate or regular baking white chocolate buttons or blockmelted
1tbspdried cranberries
Instructions
Base
Soak dates in boiling for 5 minutes.
Place dates into food processor including water, add remaining base ingredients in the food processor and blitz on high for 10 seconds until combined.
Firmly press 2 tsp of the mixture into each of silicon mini muffing tray bases.
Centre
Soak cashews and cranberries in boiling water for 30-60 minutes.
Place soaked cashews and cranberries including water into food processor, add coconut oil and blitz on high for 60 seconds or until smooth consistency.
Spoon mixture on top of each base and place into freezer for 1 hour to set.
Once set top with extra cranberries and drizzle with white chocolate.
Store in air tight container, in refrigerator for up to 5 days or freezer for up to 3 months.
20gdairy free white chocolate or regular baking white chocolate buttons or blockmelted
1tbspdried cranberries
Votes: 3
Rating: 4.67
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Instructions
Base
Soak dates in boiling for 5 minutes.
Place dates into food processor including water, add remaining base ingredients in the food processor and blitz on high for 10 seconds until combined.
Firmly press 2 tsp of the mixture into each of silicon mini muffing tray bases.
Centre
Soak cashews and cranberries in boiling water for 30-60 minutes.
Place soaked cashews and cranberries including water into food processor, add coconut oil and blitz on high for 60 seconds or until smooth consistency.
Spoon mixture on top of each base and place into freezer for 1 hour to set.
Once set top with extra cranberries and drizzle with white chocolate.
Store in air tight container, in refrigerator for up to 5 days or freezer for up to 3 months.