Directions

1. Add your pecans and dates to the mixing bowl. Chop up to make the crumb for 20 seconds / speed 6. Empty from the mixing bowl and reserve for later, then clean the mixing bowl out.

2. Add the coconut milk to the mixing bowl. Cook with the measuring cup removed on sauté mode for 14 minutes. Remove from the mixing bowl and reserve for later. Clean out the mixing bowl.

3. Add your cashews to the mixing bowl and chop for 30 seconds / speed 8. Once chopped, scrape down the sides.

4. Add the coconut milk, honey, lime zest and juice into the mixing bowl and continue to cook for 7 minutes / 230°F|110°C / speed 2 / stir.

5. Divide your crumb between 4 glasses then add your posset mix between the glasses. Garnish with some lime zest.

6. Enjoy your dish!