Crust1 cup almonds1 cup pumpkin seeds8 dates, soaked in water overnight2 tbsp coconut oil¼ cup granola½ tsp cinnamon
Mango Filling1 fresh mango1 cup soaked cashews1 tsp vanilla extract1 tbsp maple syrup2 tbsp date water, from soaked dates2 tbsp coconut oil1 tbsp raw coconut butter½ tsp cinnamon
To make crust, pulse all ingredients in a food processor and then press down mixture into a cupcake pan. Store crust mixture in the freezer for 20 minutes. To make mango filling, pulse all ingredients in food processor and then add to crust. Store in freezer for 30 minutes and enjoy!