Oooh baby, you’re not ready for this super easy, insanely tasty no-bake dessert that’s actually good for you. Just a little natural sugar (date & real maple syrup), but even still, you could get away with popping one of these in with your breakfast and NOT FEEL BAD ABOUT IT. Let’s check it out.



  • 1 cup raw pecans (I was short on pecans, so I mixed walnuts in too and it worked great)
  • 1 cup pitted dates, packed
  • a pinch of salt


  • 1 1/2 cup of raw cashews (soaked)
  • 1 cup fresh blackberries — or any berries, really… you can mix ’em too)
  • Juice of 1 lemon
  • 1/3 cup coconut oil, melted
  • 2/3 cup chilled coconut milk, full fat (I only had coconut cream, so I did almost 2/3 cup of it, but topped it off with some filtered water to make it more liquid-y).
  • 1/3 cup pure maple syrup


  • fresh strawberries (garnish)
  • coconut shreds (garnish)
  • (or whatever you want: raspberries, rosemary, diamonds, gold coins, etc.)


  • Soak your cashews! Either: boil water, pour over cashews, soak for 1 hour ~or~ soak in regular H2o overnight.
  • In a heavy-duty blender or food processor, blend up 1 cup pecans into fine meal. Remove and set aside.
  • In the same blender, add 1 cup dates + pinch of salt, blend until chopped real good and an nice’n’even-ish date clump greets you. Scrape sides as needed.
  • Cut thin strips of parchment paper and lay into each spot in your muffin tin — make sure they’re long enough to act as little handles to pull your treats out.
  • Pack the pecan crust mix evenly into each slot with your fingers.

  • Drain pre-soaked cashews (1 cup) and throw in blender, follow with 1 cup fresh blackberries, 1/3 cup melted coconut oil, 2/3 cup chilled coconut milk, lemon juice, and 1/3 cup pure maple syrup.
  • Blend that ‘isht UP!
  • Pour evenly into your tin
  • (if you’re tryin’ to be fancy, this is the time to GARNISH, boss!)
  • Freeze for 1-2 hours