Simple and easy to make it, healthy because of the nuts, and you just have to mix the ingredients and refrigerate, and last but not least the lemon zest with the limoncello add an incredible lemon taste. 🙂
cca. 10-15 minutes (then 2-3 hours freezing)
to the cream
100 g raw cashew nuts
200 ml coconut milk
2 tablespoon coconut flour
4-5 lemons’ lemon zest
2 tablespoon lemon’s juice
3-4 tablespoon rice syrup or other sweetener and it depends on how sweet you like it
2 tablespoon Limoncello liqueur
to the crust
75 g raw cashew nuts
75 g raw almond
4 piece of fresh dates or dried medjool dates
At first let’s make the cream, blend the cashew nuts,
then add the other ingredients, the coconut milk, grated lemon zest, lemon’s juice, rice syrup, coconut flour, Limoncello and mix them well.
Then put the cream into mini silicone cupcake molds and place them into the freezer until you make the crust.
Chop the cashews, almonds and dates with a blender. Note if you use dried dates you should cut them into smaller pieces before you put them into the blender or food processor because my experience is that neither the blender nor the food processor can’t blend whole piece of dates.
Take the creams out of the freezer, put the crust to the tops and put back into the freezer for 2-3 hours, or until you feel that they are freezed enough to press out of the molds easily.
Then press the cakes out of the molds, and keep them in the fridge (don’t need freezing anymore). Enjoy it! 🙂