Step 1

*Note: See step-by-step photos above!

Step 2

Lightly grease a 12-cup muffin pan. Cut strips of parchment paper and lay them in the slots for easier removal, (*see photo above).

Step 3

Put the walnuts, oats, and dates into a food processor or blender and process until it forms a coarse, slightly sticky mixture.

Step 4

Divide the crust mixture into 12 equal pieces (about 25 g each) and press them into the muffin tins to cover the bottom, using your fingers, a glass, or a teaspoon.

Step 5

Put the cashews, coconut milk, agave syrup, lemon juice, and vanilla extract (if using) into a blender and blend until smooth and creamy. Pour ⅔ of the cream filling into the muffin cups until half full, leaving the rest to make the blackberry layer. Tap a few times to release any air bubbles, then pop it into the freezer for 20 minutes to set.

Step 6

Add the blackberries to the remaining cream filling and blend together until smooth.

Step 7

Pour it on top of the plain layer of each muffin, smoothing out evenly (the filling will slightly expand when frozen so be sure to not over-fill the tins). Freeze for at least 2 hours, until set.

Step 8

Once frozen, remove by pulling on the parchment tabs or loosening them with a small knife to pop out.

Step 9

Let thaw for 10 minutes before serving to soften or enjoy them completely frozen!