No Bake Lemonade Cups

For the base:

• 1.5 cups finely ground graham crackers
• 6 tbsp melted ghee or butter

For lemon filling:

• 1.5 cups cashews
• 1 2/3 cup coconut milk
• 4 scoops FlavCity Superfood Lemonade
• Lemon zest
• 1 tbsp tapioca powder
• 1 tsp grass-fed gelatin
• 1/2 tsp turmeric

• To make the graham cracker crust, add the graham crackers to a food processor or blender and pulse til a nice crumb forms. Measure out 1.5 cups of those graham cracker crumbs and add the ghee/butter and pulse again so it mixes well.
• Add the graham cracker crust to some silicone cupcake molds, firmly press down, and freeze while you are working on the next steps.
• To make the filling, first add all the ingredients (minus tapioca powder, gelatin, and turmeric) to a blender/food processor and blend on medium/high for 4-5 minutes to make sure it’s nice and creamy.
• While that’s blending up, add equal parts gelatin and water to a bowl and let it bloom.
• Once filling is blended pour it in a saucepan on medium heat and stir in the gelatin, tapioca flour, and turmeric, then stir slowly til it thickens up and everything is mixed.
• Remove from heat, spoon the mixture over the graham cracker crust and refrigerate for 2 hours or until firmly set.
• Enjoy!