Here’s a variation on my favourite summer dessert. I love it because it’s easy to make and it requires no cooking. I don’t like being around the stove in summer that much.You can see the original recipe here:
However, this time I used cashew butter, coconut oil, desiccated coconut, maple syrup and whole almonds. I love the combination of cashew butter, coconut and maple syrup.
If you want, you can use another nut butter, or you can use honey or agave instead of maple syrup. You can substitute desiccated coconut and use oat flour instead.You can also add cocoa powder, dried fruit, chocolate chips, carob powder, matcha or anything you’d like. This way you can have a different dessert every time.I transferred the mixture into muffin molds and I let them in the fridge for a few hours to harden up. You can make them even more easily, just put the mixture into a small tray and cut small squares once it’s hardened. This way you can control the size of the portions even better.
You may also like my No-Bake Vegan Coconut And Orange Jam Cookie Recipe.