1 cup cashews
1 cup dissicated coconut
2 tsp + 1 Tbs coconut oil devided
2Tbs rice malt syrup
1/4 cup of water
1 tsp vanilla extract
Pinch of salt
Pulse cashews and coconut in a food processor with 2 tsp coconut oil until crumbly.
Spread on to a baking tray and Bake in the oven on 150°C until lightly golden (5-10 minutes)
Remove from oven and add back to the processor with the rest of the base ingredients.
Process until a dough forms. Then press into silicone muffin moulds. Pop into the freezer to firm
6 egg yolks
3 Tbs coconut oil
2 1/2 Tbs rice malt syrup
2 tsp vanilla extract
In a saucepan whisk yolks and rice malt syrup together. Place the saucepan over medium heat and add the rest of the custard ingredients. Continue to whisk for 1 minute while the rice malt syrup and coconut oil melt. Turn the heat to low and whisk for a further 5 minutes while the mixture thickens. Remove from heat and allow to cool. Once custard has cooled, pour into cases and leave to set in the fridge over night.