Method

Base:

1. Grease 2 x 12 mini muffin pans.
2. Grind almonds in a food processor until roughly chopped, add remaining ingredients and process until loose dough forms – it should stick together when you squeeze some between your fingers.
3. Add heaped teaspoons of the mixture to the muffin pans, press down with the back of a spoon or your fingers.

Filling:

1. Add all ingredients to a blender, blend until silky smooth.
2. Spoon the mixture onto the prepared bases.
3. Place in the freezer to set for around 1-2 hours, remove from freezer ½ an hour before serving.

Enjoy!