No-Bake Persimmon Coconut Cups

Step 1

In a food processor add coconut, apricots, and cashews. Pulse and then let processor run to incorporate. Next add in tahini and 2 tablespoons maple syrup. Pulse to create a mixture that sticks together when pressed between fingers.

Step 2

Divide the coconut apricot mixture into 12 paper-lined muffin tins and press down to create a crust/base. Set aside while you make the filling.

Step 3

In a food processor add persimmons, coconut oil, 3 tablespoons maple syrup, cinnamon, vanilla, and Organixx Clean Sourced Collagens powder, if using. Pulse and then process until smooth. Divide filling mixture evenly on top of the coconut apricot crusts. Garnish with sesame seeds, if desired.

Step 4

Place muffin tins in the freezer to allow cups to harden for about an hour. When ready to serve, allow cups to thaw just a bit to soften and enjoy! Store leftovers in a sealed container in the freezer.