Mini Frozen Blueberry Lemon Cream Pies - Making Thyme for Health

To make the crusts: in the bowl of a food processor, combine the dates, roasted almonds and oats then pulse until finely ground. You should be able to press the mixture between your fingers and have it stick together. Scoop out one heaping tablespoon at a time and place into the bottom of each section of a muffin tin. Press down with your fingers to form an even crust along the bottom then set aside.To make the filling: strain the soaked almonds then rinse with cold water. In a high speed blender, combine the soaked almonds, almond milk, vanilla extract, lemon juice, and salt. Blend on high for about 10 seconds. Scrape down the sides of the blender, add the melted coconut oil and continue to blend until smooth, for about 20-30 seconds. Spoon roughly one heaping tablespoon of the mixture into each muffin tin then cover the pan with foil or plastic wrap and place in the freezer to set for 3 hours.To make the topping: in a small saucepan, combine the blueberries, lemon juice and zest, and maple syrup. Bring to a low boil and reduce to a simmer. Whisk in one tablespoon of arrowroot powder until all of it has dissolved then remove from the heat and set aside to cool. Once it’s cooled down, spoon about one tablespoon of the topping on top of each muffin tin. Cover with the foil then transfer back to the freezer to set for 2 more hours.Allow to sit at room temperature for at least 10 minutes before removing from the muffin tin. Serve cold with whipped cream and enjoy!