½ cup pitted dates (soaked in warm water for 30 minutes)
Filling:
2 firm and ripe avocados (not over-ripe)
½ cup soaked raw cashews (soak for at least 6 hours in water, then drain)
¼ cup fresh lime or key lime juice
1 teaspoon lime or key lime zest
¼ cup raw honey or agave nectar (for vegan)
Garnish:
12 thin slices of kiwi or 12 very thin slices of lime or key lime
Instructions
Soak the cashews ahead of time, drain and set aside.
Grease a 12-muffin tin, set aside.
Place the coconut and walnuts in a food processor. Blend until coarsely ground. Add the dates and process until the mixture begins to stick together. Press about 1½ tablespoons of the mixture into the bottom of each cup, about ¼ full.
Process all of the filling ingredients in a food processor until smooth. Pour 1 heaping tablespoon of the filling into each muffin cup. Smooth the top.
Garnish with a fresh slice of kiwi or a very thin slice of lime.
Freeze for 60 minutes to set.
Enjoy!
Notes
Store in the freezer. When ready to serve, thaw for 10-15 minutes then enjoy immediately!