Gluten-Free Vegan Serves 12

Crust:

• 1 Cup Pitted Dates
• 1 Cup Cashews

Filling:

• 1 1/2 Cups Cashews Soaked (12 hours)
• 1/4 Cup Lemon Juice
• 1/3 Cup Raw Coconut Oil
• 2/3 Cup Full Fat Coconut Milk
• 1/2 Cup Agave Syrup

Chocolate Swirl:

• 3 Tbsp Cacao Powder
• 1/2 Scoop SNAP Beets Powder
• 2 Tbsp Almond Butter

Directions: 

Add dates into a food processor and blend until the ball forms. Remove and set aside. Next, add in the dried nuts and blend into a meal-like texture. After which you will return the dates and blend together until a dough forms. Pretreat a cupcake pan with the non-stick option of choice (we used parchment cupcake holders). Scoop 1 Tbsp of crust into cups and press in firmly. Set into the freezer to firm up.

Add all filling ingredients into a blender and mix until very smooth. If it is having trouble coming together feel free to add a little more coconut milk. In a separate bowl combine chocolate swirl ingredients and mix well. Divide evenly amongst the cups with the filling first followed by a tsp of the swirl mixture (for added presentation take a toothpick and swirl the two fillings together). Tap the tray on the countertop a few times to release any air bubbles and freeze for 4-6 hours or until hard.

Once set, remove from the cupcake tin and enjoy. If you are really looking to indulge you can dip these little guys in vegan chocolate using a double boiler to melt the chocolate chips (add 1-2 Tbsp of raw coconut oil to the mix to add some shine) and refreeze for 1-2 hours. Store in the fridge or freezer until ready to enjoy!