A taste of the summer to come! Sweet, creamy and delicious.


  • 1/2c almonds
  • 1/2c sunflower seeds
  • 10 dates soaked
  • A pinch of salt
  • 1/2 tsp maca powder
  • 3 tbsp coconut oil, melted
  • 1/2c soaked cashews
  • 1c Strawberry & Acai Raglan Coconut Yoghurt
  • 4 tbsp coconut oil, melted & cooled
  • 1/2 tsp maca powder
  • 1/4c freeze-dried strawberry
  • cacao nibs (optional)
  • mint leaves (optional)


  1. Blend almonds, sunflower seeds, salt and maca powder in a food processor.
  2. Add dates one by one, and then coconut oil so mixture becomes firm and sticky, but not too wet.
  3. Line a muffin tray with baking paper, then divide mixture and press into inlets, forming a crust.
  4. Cream cashews in a food processor, then add yoghurt, maca and coconut oil. Blend until smooth and creamy.
  5. Divide strawberry mixture into crusts. Place in freezer overnight.
  6. To serve, let thaw and top with crumbled freeze-dried or fresh strawberries, cacao nibs and mint leaves.

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