Ingredients:
- 1 C Cashew Cream*
- 1 TBSP Vanilla
- 1/2 C Unsweetened Cocoa
- 1/2 C Maple Syrup
- Frozen Cherries
- Top with Favorite Icing*
Directions: Preheat oven 350 degrees. Mix *cashew cream, vanilla, cocoa, and maple syrup. Fill mini muffin pan 3/4 full and add one frozen cherry in each or leave plain. Bake for 15-20 minutes until firm. Cool and refrigerate. Top with favorite icing. Cashew cream and icing recipes are below.
Cashew Cream
- 4 C Raw Cashews
- 3 C Water
- 2 tsp Salt
Directions: Blend cashews, water and salt in blender until creamy.
This little cowboy, Travis Hayes, is celebrating his 6th Birthday today and loves his sweets! He has been asking about his birthday for months. He is all boy and is one of the toughest little boys I know. He has a big heart and a big temper, but always gives the best hugs! These browning bites came back to our home for his celebration!
Coffee Icing:
- 1/3 C Coconut Oil
- 1/2 C Raw Sugar Ground (Use Coffee Grinder)
- 1 Coffee Beans (I used leftover coffee grounds from morning coffee)
Directions: Mix in mixer until creamy. Refrigerate until ready to serve.
Cocoa Icing:
- 1/3 C Raw Sugar Ground
- 1 C Cashew Cream*
- 1/2 C Unsweetened Baking Cocoa
Directions: Mix in mixer until creamy. Refrigerate until ready to serve.
PB Icing:
- 1/2 C Coconut Oil
- 1/2 C Peanut Butter
- 1/4 C Raw Sugar Ground
Directions: Mix in mixer until creamy. Refrigerate until ready to serve.
Some of my helpers and tasting crew!:Colt 9 years and Dillon 3 years. 
Cody 2 years:
Thyme To Live Well 