No bake, gluten, dairy and refined sugar free, these little babes are sure to get you in the mood for Autumn!🍂
– 0.5 cups almonds
– 0.5 cups pistachios
– 1 Cup dates
– 1 1/2 Cup cashews, pre-soaked for 4-6 hours or overnight.
– 1 / 4 cups coconut oil melted in a water bath.
– 8 dates
– 1 lemon juice
– 2 tbsp Blue Matcha
-1/2 cups coconut milk
Crust: 🌸Grind and mix nuts and dates. At the bottom of the silicone molds, place 1 tablespoon (I have a fork) of the mixture for the base and tightly stamp.
Filling: 🌸Powerful blender mix cashews, dates, oil, milk and lemon juice 🌸Divide the mass into two parts and add a blue matcha to one of them. 🌸Spread the cream in the molds on top of the base, first a white layer, then blue. 🌸Leave first white layer of cream frozen for an hour and then add the second blue layer. 🌸With the second layer we keep cakes in the freezer for 4 hours, and then decorate the top with blueberries and blackberries.