A healthy summer treat, vegan, gluten free and yummy!
- Rinse and drain the almonds and the walnuts. In a food processor or high speed blender process together until a sticky dough forms. You may need to add a little water to get the right consistency.
- In a prepared muffin tin you can use muffin/cupcake cases or a silicon muffin tray. Divide the mixture and press the mixture firmly into the bottom of each case and put into the fridge.
- Clean the processor bowl and place the remaining ingredients (except the strawberries for the garnish). Process until it is smooth. Divide the mixture among the cupcakes evenly. Place in the fridge - or I find they set better in the freezer.
- When you are ready to eat, remove from the fridge - or if in the freezer, let it sit out for 5 minutes. Garnish with 1/2 a fresh strawberry and Enjoy!