Ingredients

For the filling:

• 1 cup soaked cashew nuts
• 1/2 cup thick coconut milk
• 1/4 cup coconut oil
• 2/3 cup honey
• 1/4 tsp salt
• 1/2 cup lime juice
• Zest of one lime 

For the dough:

• 1 1/2 cups of cookies
• 2 Tbs of vegetable oil
• 1-2 Tbs of water

Preparation

1. In a blender or food processor, grind the cookies until you get a flour of them. Mix this flour or powder with the oil and water and form a mixture like wet sand, it should not be compact like dough.
2. In a cupcake mold, place the cupcake papers and spoon the mixture in each mold pressing down with a spoon to form a compact cookie layer.
3. Put this in the oven for 5-8 minutes to cook the cookie bases a little. Take out and let cool.
4. Separately, blend all the filling ingredients until completely creamy without any lumps, about 3-4 minutes.
5. Place the filling mixture in each mold until almost the top of each piece of paper. Put a little subtle lemon zest on top of each one and put them in the freezer for 3-4 hours.
6. To serve, take them out and remove the pieces of paper. Serve immendiatly after bringing out of the freezer to keep from melting garnished with a quarter of a subtle lemon slice.

Note: The consistency is very creamy, like ice cream.