These are cute, fun little desserts that are free from many allergens!
1 cup almond flour 2 Tbsp coconut flour 2 Tbsp arrowroot starch 1/3 cup palm shortening 1 tsp sea salt 1 tsp vanilla 1 Tbsp raw honey 1/3-1/2 cup almond milk
1 cup raw almonds, soaked for at least 4 hours & drained 1 Tbsp arrowroot starch 2 Tbsp raw honey 2 tsp vanilla 1/2 tsp lemon juice
Instructions: In a mixing bowl, combine almond flour, coconut flour, arrowroot starch and salt for crust cups. Cut in shortening, vanilla and honey until crumbly. Slowly pour in milk, until mixture forms a dough ball - adding more milk if necessary. Press pieces of dough into greased muffin tins. Bake at 400F for about 12-15 minutes or until slightly brown. Remove from oven and let cool completely.
Meanwhile, in a high powered blender, combine ingredients for filling and puree at least 3 minutes or until completely smooth. The longer you blend, the less grainy the texture will be. Refrigerate filling for 2 hours. Spoon a dollop of filling into crust cups and top with drizzled chocolate, cocoa powder or berries.
*Tip: make the filling the day before you want to serve to have it set up even more. You can also make this recipe in the morning and put together right before serving. Do not store filling inside crust cups as the crust will become soggy.
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