![]() Return the mold to the freezer for 20 minutes. Pour the mixture straight into the springform pan or muffin mold cups, to halfway up the side-you should have about half the cashew mix left. Blitz well on high speed until completely smooth and creamy. Put them in a high- speed blender along with all the other filling ingredients, apart from the raspberry powder. To make the filling, drain the cashews and rinse under running water. Place in the freezer as you make the filling. Pour the mixture into the springform pan or divide evenly among the muffin cups and press down well. Add the dates, oil, and maca, and continue to blend until the mixture comes together as a smooth mass. To make the base, blend the cashews in a food processor to the texture of coarse sand. ![]() Do not use coconut oil as this will freeze solid and will not have a lubricating effect. Grease a 8-inch springform pan or a 12-cup silicone muffin mold with a neutral oil such as sunflower oil.
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