Coconut Hibiscus Oatmeal Cookie Cream Pies

1: Preheat the oven at 350°F.

2: Heat the almond milk for 2 minutes in the microwave and pour over the cashews. Let it soak while you prepare the cookies.

3: Steep the tea into 1/4 cup of hot water and set aside.

4: Mix the dry ingredients for the oatmeal cookies well.

5: Add the nut butter and mix well.

6: Using a cookie scooper, divide the mix into twelve silicone muffin cups.

7: Bake for 13 minutes.

8: Once the cookie base is baked, let them cool down on a cooling rack.

9: Blend the cashews soaked in almond milk, add the hibiscus tea and granulated monk fruit.

10: Blend until smooth.

11: Pour the mix into each oatmeal cookie and top with shredded coconut.

12: Freeze for a couple of hours or overnight.

13: Enjoy!