Instructions

1. Blend the cashews until smooth
2. Add coconut cream, cacao powder, and sweetener (1/8 cup pyure or 1/4 swerve)
3. Blend until smooth.
4. Melt the cacao butter in a small saucepan.
5. In a bowl, mix almond flour, 1 tbsp swerve, salt, and cacao butter
6. Line a muffin tin with unbleached parchment cups.
7. Spoon a bit of the crust into the bottom, press down with the back of the spoon. Gently press all around the bottom till it is covered.
8. Spoon in topping
9. Add a pinch of vanilla salt to the top (so so good!!)
10. Refrigerate for at least an hour.
11. Enjoy!