1cupraw cashewssoaked for 4-6 hours (or overnight), then drained
3/4cupfull fat coconut milkwell shaken
3-4cuplarge limes or 6-7 key limes
1/3 - 1/2cupMaple syrup or honey
1/4cupvegan butter, melted
1 1/4cupgraham crackers, crushed
Preheat oven to 375 degrees F and line a standard muffin tin with 12 paper liners.
Add graham crackers to a food processor and process until you achieve a fine meal. Then add melted butter and pulse to combine.
Distribute evenly among muffin tins and press down with a glass or spoon to flatten. Bake for 10 minutes or until golden brown.
Remove and set aside to cool.
Add all filling ingredients to a blender and blend on high (or liquify) until creamy and smooth.
Taste and adjust flavor as needed, adding more lime zest/juice for more tart, or more agave for added sweetness.
Pour filling into muffin tins and tap on counter to release air bubbles. Top with a bit more lime zest and loosely cover.
Freeze for 2-4 hours or until firm. Remove from the freezer for 10-15 minutes to thaw before serving.
Will keep covered in the freezer for up to 2 weeks.
Top with Coconut whipped cream for extra flavor!
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