Jen Paleracio
- 1 cup cashews
- 1 cup dates
- 1 tablespoon melted coconut oil
Place the cashews in a food processor, pulse until chopped up well. Add the dates and oil, process until the dough starts to stick. Place 2 tablespoons of mixture in each mini muffin pan and press down to form mini cups. Place in the freezer for an hour. When ready fill each cups with purple yam mixture. Freeze for another hour or until firm. With an offset spatula, go around the muffin cups until they loosen and scoop them out of the pan. Sprinkle unsweetened coconut flakes on top.
