the base

2 cups Purely Elizabeth granola

1/4 cup coconut oil

the middle

1.5 tsp vanilla

1/2 tsp cinnamon

1 tbs honey ⁣(for vegan version, sub with 1 tbs maple syrup)

1/3 cup + 1 tbs Fage yogurt (for non-dairy or vegan option, you can swap with coconut yogurt!)

1 cup cashews, soaked

2 tbs tahini (can also swap nut butter)

1/2 cup Raspberries

juice from 1/2 a lemon

the topping

1/2 cup raspberries

handful of pumpkin seeds (optional)

• soak the cashew in boiling water for ~10-15 minutes. 
• blend the "base" ingredients in a food process or blender. 
• line a muffin tin (ideally a silicone one!) with this base mixture. (mine only filled 11 of the 12 cups!). place in freezer for 20 minutes.
• blend all the "middle" mixture (except raspberries!) in a food processor or blender. fold in raspberries. 
• remove the base mixture from freezer, and drop dollops of the "middle" mixture on top of each of the 11 muffin holders. place back in freezer for 20 minutes. 
• smash the 1/2 cup raspberries (for topping) in a small bowl. remove the cups from freezer and add the smashed raspberries a-top each cup! 
• store in sealed container in refrigerator for up to 4 days