10 Guilt-Free Treats To Whip Up This Holiday Season

What You Need For the crust: 10 ounces crushed oreo cookies 2 Tbsp coconut oil (or sub melted or vegan butter) For the filling: 1.5 cups raw cashews, soaked in water 4-6 hours then drained 1 lemon, juiced (scant 1/4 cup) 1/3 cup coconut oil, melted 1/2 cup + 2 Tbsp full fat coconut milk (see instructions for note) 1/2 cup maple syrup or agave nectar (or honey if not vegan) 1/3 cup salted natural peanut butter (creamy or crunchy) For the Chocolate Ganache Swirl: 3/4 cup semisweet chocolate chips (dairy-free) 3 Tbsp full fat coconut milk, warmed to a simmer TOPPINGS 18 mini dark chocolate PB Cups (vegan-friendly), chopped For full recipe, click HERE [Photo via @minimalistbaker]