Lemon Poppy Seed Cashew Cups
This is a super yummy and healthy-fats filled treat. I love turmeric and with this recipe, I am sure you will too!
Ingredients for the crust:
1/2 cup rolled oats
1/2 cup raw walnuts
1 1/2 tbsp agave or honey
1 1/2 tbsp coconut oil, melted
Zest of 1/2 lemon
Ingredients for filling –
1 1/2 cups raw cashews, soaked for 6 Hours
2 Avie Ultramicronized Turmeric/ Curcumin capsules
Zest of 1 lemon
1 tbsp agave or honey
1/2 tbsp coconut oil, melted
Juice of 1 1/2 lemons
2 tbsp milk of choice
Pinch of salt
1 tbsp poppy seeds
Directions:
- For the crust, add the oats, walnuts, agave, coconut oil, and lemon zest to a food processor. Pulse until mix comes together. Line a muffin tin with parchment cups and add a heaping tbsp of oat mix to the cups and press into a crust. Set in fridge while creating filling.
- For the filling, add the soaked cashews, lemon zest and juice, agave, coconut oil, salt, turmeric, and milk into the food processor and blend for a few minutes until smooth. Remove mix from food processor and add the poppy seeds, mixing to combine.
- Add about a tablespoon and a half of the cashew mix to the muffin cups, smoothing the tops to fill the cups. Set in fridge overnight.
- ENJOY!
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