We Love These Lemon Poppy Seed Cashew Cups, the Perfect Turmeric-Packed Snack!

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:

  1. 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.
  2. 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.
  3. 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.
  4. ENJOY!

For more recipes go to: thisbrownkitchen

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