Vegan Healthy Easy and great for sugar free sweet cravings
By : Neelu

Raw Cashews powder 1 cup
Dried Blueberry powder 3/4 cup
Maple syrup 2 tablespoons
Vanilla extract 1 teaspoon
Himalayan salt 1 teaspoon
Lemon juice 2 teaspoon
Coconut oil 2 tablespoons
Desdicated coconut for garnish

Blend the above and in silicone cup cake molds set in deep fridge for 3 to 4 hours.
Then remove from mold, serve cold.
It’s fudgy chewy mushy and so luscious.
Each bite deserves oodles of gratitude.

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