Line a cupcake pan with parchment or foil wrappers, or a mini cupcake pan with ½" x 4" strips of parchment paper for easy removal.
Pulse together all ingredients except water in a small blender or food processor until a fine crumb forms.
Add water as needed and pulse until crumbs stick together when pinched.
Press 1-2 Tbs crust mixture firmly into each wrapper. Refrigerate while you prepare the filling.
To make the filling:
Add cashews, fruit, sweetener, water, lemon juice and salt to a small blender cup and blend smooth.
Taste and adjust for sweetness.
Add melted oil and blend again.
Divide filling into crusts and freeze or chill for about 1-2 hours until firm. Enjoy!
Notes
To store: Keep refrigerated for about 5 days, or frozen for 1 month in an airtight container.Any berries should work, however if you use ALL strawberries, you may want to reduce the water in the recipe by ½ Tbs since strawberries naturally have more juice.To make homemade powdered sweetener: Add ⅓ to ½ cup granulated sweetener, such as monk fruit or coconut sugar, to a small blender cup and blend for 10-20 seconds until powdered.Measure out powdered sweetener for the recipe after blending.