24vegan gingersnap or spice cookiesor about 18 graham crackers
4tablespoonsmelted coconut oil
1cupcashewsfast-soaked and drained (see notes)
1cuphazelnutsfast-soaked (see notes)
2teaspoonsfresh lemon juice
Preheat oven to 350 degrees.
Place cupcake liners OR strips of parchment paper into each spot of a 12-serving muffin pan
To make the crust:
In a food processor, blend the cookies and melted coconut oil until the texture resembles a crust.
Scoop enough crust mixture to cover the bottom of each muffin pan spot and press down gently.
Bake at 350 degrees for 5-6 minutes, just enough to have the crust stick nicely together.
To make the filling
In a blender, add the cashews, hazelnuts, almondmilk, agave nectar, lemon juice, and vanilla extract. Pulse until well blended into a creamy texture.
Pour enough into each muffin spot over the cookie crumb to almost reach the top.
Freeze for about 4-5 hours.
Remove when ready to eat and top with chopped pecans or the topping of your choice.
-Cook time includes freezing & setting time
-To fast-soak cashews and hazelnuts: 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.
-Want to make an even creamier filling? Sub half of the almondmilk for coconut cream.
Recipe inspired by Minimalist Baker and The Food Network
Find the original recipe and more recipes, food, wine and travel tips at UrbanBlissLife.com