Serving Size: 8
Prep time: 20 minutes
Cashew soak time: 4 hours
Ingredients (for the crust)
- 1½ cup dates, pit removed
- 1 cup cashews
- 8 scoops of beeya
Ingredients (for the filling)
- 2 cups cashews, soaked in water for at least 4 hours prior to making
- ¼ cup coconut oil
- 1 cup almond milk
- ⅓ cup pure maple syrup
Rinse the 1 cup of cashews for the filling and place in a bowl.
Add the crust ingredients to a food processor and blend until the crust-like texture forms (about 1 minute.)
Remove the crust and evenly distribute it to 8 small little cups (roughly 3 tbsp each.)
Add the soaked and drained cashews, and remaining filling ingredients to the blender and blend until smooth-about 3 minutes depending on your blender.
Once the crust is set, pour the filling over the crust and set the jars in the fridge to set for one hour.
Serve with optional fresh berries.
These jars will last in the fridge covered for up to 5 days.