1 tablespoon plant-based milk, such as almond milk
For the filling
1 teaspoon matcha powder
4 tablespoons coconut oil
1 teaspoon vanilla extract
2 limes, juiced
1 teaspoon maple syrup
lime slices for garnish
Method Prep:30min › Extra time:8hr freezing › Ready in:8hr30min
Place the cashews in a bowl, cover with water and soak for 6 hours or overnight.
For the base, blitz the almonds in a blender until they become fine crumbs. Add the coconut flour, coconut oil, maple syrup and almond milk to the blended almonds and mix together until you reach a crumby consistency. The dough doesn't need to stick together.
Using your fingers, press the mixture into the base of mini cake moulds or trays. Leave the tray in the freezer whilst you prepare the filling.
For the filling, rinse and drain the soaked cashews. Put them into a blender with the matcha powder, coconut oil, vanilla extract, lime juice and maple syrup and blend until you reach a creamy mixture. There should be no cashew crumbs anymore.
Spoon the green filling over the base and freeze for about 2 hours until firm.
You can eat them straight out the freezer if you prefer a more icy consistency but I preferred letting them thaw a few minutes before eating them. Garnish with lime slices for extra finesse.