Ingredients

Filling:
2 cups cashews, soaked for a minimum of 2 hours
½ cup coconut cream
½ cup coconut yoghurt
¼ cup maple syrup or rice malt syrup
Juice of 1 lime
2 tbs mct oil
1 tbs probiotic powder (optional)

Base:
1 cup walnuts
1 cup macadamia nuts
½ cup Medjool dates
2 tbsp mct oil or coconut oil
2 tbsp sunflower seeds

METHOD

Soak cashews overnight. Place all base ingredients into a blender, blend until combined, aim for a crumbly mixture, not too smooth. Press mixture into silicon molds or a muffin tray lined with baking paper. Place in the freezer to set while you prepare the filling. Blend all filling ingredients in the blender until smooth then pour over the base ingredients. Place in the freezer for at least 2 hours. Top with mango cubes and a sprinkle of extra turmeric.

Tip: These will melt quickly, especially in hot weather. Take out of the freezer 30 mins before serving and place in the fridge, to defrost, until you are ready to serve.