1 ripe avocado ½ c raw carob or cocoa powder 6 Medjool dates 1 t. raw honey 1/2 TB vanilla pinch of sea salt
Blend all ingredients until smooth and creamy.
Place soaked and drained cashews in high-speed blender and grind well.
Equal parts of almonds and dates blended with finely ground coconut.
Press crust mixture into mini cupcake tin. Put a small dollop of cashew butter at the bottom of each mini cup. Follow with a large dollop of choco filling. Thin out some of the cashew butter and drizzle along the tops. Finish with a few cashew pieces.