Provide a muffin tin and line with paper ramekins.
Preheat oven to 175 °C degrees.
For the base put the vegan cookies in a blender and grind finely. Add margarine or nut butter and continue blending until well combined.
200 g vegan cookies, 50 g vegan margarine
Pour into prepared muffin cups and press down lightly.
Place in oven and bake for 10 minutes at 175 °C convection or 195 °C upper-lower heat.
For the filling Place cashews, yogurt, maple syrup, bourbon vanilla, lime juice, lime zest and pinch of salt in a blender and blend to a fine cream. Add xanthan gum and mix again briefly. Set aside.
180 g Cashews, 200 g Coconut yogurt, 120 ml maple syrup, ½ tbspn ground bourbon vanilla, 60 ml Lime juice, Grated zest of 2 limes, A pinch of salt, ¼ tbspn Xanthan Gum
Remove the base from the oven and allow to cool slightly. Pour in cashew filling, sprinkle with a little more lime zest and place in freezer. Allow to set for at least 4 hours, preferably overnight.