Ingredients:
Crust:
10 medjool dates, pitted
1,5 cup granola (homemade or store bought)

Filling:
1,5 cups raw cashews, soaked overnight
1 tsp vanilla powder
Zest of 1 large lemon
Juice of 1 large lemon
1/2 tsp turmeric powder
1 tbsp coconut oil
1/4 cup maple syrup or honey
3/4 cup yogurt of choice ( I used coconut yogurt) Pinch of sea salt (brings
out the sweetness) Olive oil to grease the pan
12 raspberries

Instructions:
-Get a cupcake pan and brush the bottom and sides with some olive oil.
-Make the crust by adding granola and dates ina food processor and blend
until it has a grain consistency, it should be sticky.
-Add the crust to each cupcake holder and press with your fingers down so it
forms a nice bottom/crust.
-Set in freezer to firm up.
-Add the ingredients of the filling in a blender and blend until very smooth,
taste and add more lemon juice, sweetener or yogurt according to your
liking.
-Spoon the filling evenly to each cupcake holder on top of the crust and add
a raspberry to every cupcake.
-Cover with plastic wrap and freeze until firm overnight.
-To get the cupcakes out the pan, simply flip upside down on the counter and
give a couple of good ticks on the bottom of the pan.
-Store the cupcakes in the fridge or freezer in a container.
-Perfect healthy desserts for adults and kids!! Yum!