1 1/4cup cashews, fast-soaked and drained (see notes)
1/2cupfull fat coconut cream
2tsppink pitaya powder
Preheat oven to 350 degrees.
Place cupcake liners OR strips of parchment paper into each spot in a 12-serving muffin pan.
Make the crust:
In a food processor, blend the cookies and melted coconut oil until the texture resembles a crust.
Scoop a generous tablepoonful of crust mixture into each muffin tin spot and press down gently to create a layer of crust.
Bake at 350 degrees for 5-6 minutes, just enough to have the crust stick nicely together.
Make the avocado lime layer
In a high-powered blender, add the cashews, avocado, coconut cream, agave nectar, and lime juice. Blend on medium until ingredients are well incorporated into a creamy texture.
Place an overflowing tablespoonful of the avocado cream mixture into the muffin tins, on top of the crust.
Place in the freezer and allow to set a bit while you make the pink pitaya layer.
Make the pink pitaya layer
In a high-powered blender, add the cashews, coconut cream, pink pitaya powder, agave nectar, vanilla and lime juice. Blend on medium until ingredients are well incorporated into a creamy texture.
Place an overflowing tablespoonful of the pink pitaya cream mixture into the muffin tins, on top of the avocado layer.
Place in the freezer for at least one hour and keep in an airtight container in the freezer until you are ready to serve. When ready, remove from freezer and bring slightly to room temperature for about 10 minutes before serving.
To fast-soak cashews: place nuts in a large bowl and pour boiling water to cover. Soak for about 1 hour, then drain the water.Whatever you don't eat immediately, you can keep in the freezer for about 2 weeks in an airtight container.
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