1 Can of Full-Fat Coconut Milk, refrigerated until solid and water drained
2 Tablespoons Maple Syrup or Agave
2 Teaspoons Lemon Juice
Fruit of Choice! I used kiwi, blackberries, mango, strawberries and blueberries
Instructions
Combine the oats, cashews, dates, almond butter, maple syrup, vanilla and salt in a food processor. Pulse until ingredients are combined, and a ball of dough forms.
Take ~1/4 to ⅓ cup of the dough and form into a ball. Press into a muffin pan and use your fingers to create mini cups. Repeat with remaining dough, and place in the fridge to set. I used a silicone muffin pan, which made removal really easy.
In a medium bowl, combine the cream from the coconut milk can (open the can on the opposite end and drain the coconut water off first) with the maple syrup and lemon juice. Using a whisk or electric mixer, whip until fluffy.
Remove your mini crusts from the muffin pan and fill with coconut cream mixture, then top with fruit of choice. Serve immediately.