Method

Base:

1. Grease a mini muffin pan with the coconut oil, set aside.
2. Place the almonds into a food processor and blend until relatively smooth. Add remaining ingredients and blend until well combined.
3. Press enough mixture into each muffin pan so that the bottom and sides are covered, forming a little cup.

Filling:

1. Beat natural labna with honey, berries, lemon and vanilla bean until smooth and creamy.

Assembly:

1. Spoon the labna filling into the pre-prepared almond cups. Allow to set in freezer for at least 2 hours before serving.
2. Let them sit a room temperature for half an hour before serving.

Enjoy.