In a food processor mix all the base ingredients together except the water, process until a fine crumb forms. Once you have a crumb consistency add the water to bring it all together so you a have a moist mix.
In a silicone 6 muffin mould, add half of the base mix to each of the cases. Roughly a tablespoon in each. Press them firmly down. Reserve the remaining crumb mix for the top of the cups
In a mixing bowl add the yolks, coconut sugar and cornflour. Hand mix well until well combined and slightly pale in colour and then set aside.
In a small saucepan add the milk, coconut cream and vanilla, on a medium to high heat, bring to a simmer. Once heated take off the stove and add very slowly to the yolk mixture. Once well combined put back into the saucepan and return to the heat.
Constantly whisk until the mixture thickens, which will take around 5 minutes.
Once thickened poor over the top of the bases in the silicone mould, and put in the fridge to set.
After an hour, place the remaining crumb mixture on top, pressing lightly but firmly down.
Once again put in the fridge to set for 4-5 hours (overnight is ideal), then pop out of the silicone moulds and store in the fridge or freezer.
250 calories per serve
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Special thanks to Ash Petroff for this delicious recipe.
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