These sweet treats are so refreshing for the summer! They don’t require any baking and have very few ingredients so they’re easy to make any time! They’re bright, pretty and you can share them with friends to cool off after a hot day!

Crust:
1 bag of Purely Elizabeth granola (I used original but you could use any flavor including the grainless options)
3 tbsp melted coconut oil
2 tbsp honey

Cashew cream:
1.5 cups soaked raw cashews
Juice of 1 lemon
1 tsp vanilla
1/3 cup melted coconut oil
3 tbsp honey
6-10 strawberries
1.5 tsp pitaya powder (totally optional!!)

Instructions:

Blend crust ingredients in a high power blender or food processor until crumbly but sticky then press into the bottom of a muffin tin/cake pan/8×8 pan and set in the fridge for later.

Add all ingredients for the cashew cream in your blender and blend for 2-5 minutes or until creamy! Pour over crust and top with fresh blueberries/strawberries/nuts/etc. freeze for 1 hour! (Let them thaw out a few minutes before eating them!)

Enjoy!