​METHOD

1. Soak the cashews overnight in water (or in boiling water for about an hour).
2. Using a food processor, combine the crust ingredients. Pulse as needed to form a sticky, workable texture. This will take a few minutes. (Note : Some dates are dryer than others. The butterscotch sauce should help counter that, but if your mixture is still too dry, add a small splash of water).
3. Flatten the dough to fill the bottom of your mini-cupcake moulds. A silicone mould works best, but do the best with what you have.
4. Spoon a dollop (about 1 heaping tsp) of Nature’s Charm Coconut Butterscotch Sauce onto each layer of crust.
5. In a blender, combine the cake ingredients until smooth. There should be no chunks.
6. Pour the mixture over the crust and butterscotch until covered. Tap the pan to level out the mixture and remove any bubbles. Top up any that are low.
7. Freeze for at least 3-4 hours (or overnight). Leave at room temperature about 5 minutes before eating.
8. When they can be removed from the mould, store in an airtight container in the freezer.
9. Top with coconut whipping cream, chocolate, edible flowers, or whatever else tickles your fancy! Enjoy!