Full of wholesome ingredients they are the perfect end of summer treat. I used pink pitaya (dragonfruit powder) to give them a lovely pink colour but you can leave this out if you don’t have it. Also feel free to top with any fruit you like (I used raspberries).

Makes 6

Ingredient for the base:
1 cup nuts (I used a mix of almonds and cashews)

6 large medjool dates, pitted

Ingredients for the filling:

• 1 cup cashews, soaked

• 3/4 cup coconut cream (the thick creamy part at the top of the coconut milk can)

• 2-3 tbsp maple syrup

• 2 tbsp melted coconut oil

• Juice of a large lemon

• 1 tsp pink pitaya powder

Topping

Raspberries

Freeze dried raspberries

1. To start, soak your cashews (for the filling) in boiling water and set aside for 20 mins whilst you make the base.

2. For the base, add the ingredients to a food processor and blend together then press down equal amounts into a silicone muffin tray (or cupcake cases) then refrigerate whilst you make the filling. If your dates are a bit hard try adding a tbsp of water as you blend.

3. For the filling, drain the cashews and blend with the other filling ingredients. Top the bases with the mixture and add some raspberries (and a sprinkling of freeze dried berries if you have them). Put in the freezer for a couple of hours to set

4. You can eat them frozen but if you prefer a softer texture take out the freezer at least 30 mins before needed. If you want them softer take out for at least an hour.

They will keep in the freezer in a sealed tub for a couple of months