Gluten-Free Vegan Serves 16

Ingredients:

• 1 1/2 Cups Roasted Salted Cashews
• 1/2 tsp Cinnamon
• 1 Cup Unsweetened Coconut Flakes
• 3 Cups Full-Fat Coconut Cream
• 1 Cup Dates, Pitted
• 1/2 Cup Maple Syrup
• 1 tsp Pure Vanilla
• 1/3 Cup Fresh Lemon Juice
• Zest 1 Lemon
• 4 Cups Berries

Directions:

Blend cashews, flakes, dates, zest, and cinnamon into a crumb state. Press dough into a pre-treated cupcake pan. In a pot, combine syrup and cream. Boil for 10 minutes and remove from heat, whisk in lemon juice, vanilla, and a pinch of sea salt. Pour cream over the crust and chill for 2 hours or until set. Top with fruit and enjoy!