GOOD TO HAVE: cupcake liners, muffin tray, food processor or high-speed blender, icing bag
1. For the crust add all ingredients (except water) to a food processor or high-speed blender. Make sure to scrape down the sides from time to time and blend again until everything is well combined. Add water and pulse until dough begins to form a sticky ball.
2. Take 3/4 of the dough and press into cupcake liners. (Keep the rest for the bunny ears).
Freeze for a at least an hour until it is solid. In the meantime prepare the cream. If you haven't soaked cashews overnight use boiling water (just use a kettle) and soak cashews for at least 15 minutes. Throw soaking water away and blend cashews together with all other ingredients until smooth and creamy. (for about 2-3 min high-speed)
3. Remove cupcakes from the freezer and spread cream on top (either with a large spoon or an icing bag). Repeat with remaining pieces. Form little bunny ears with the remaining crust. Stick into the cream and regfrigerate bunnys for at least 1-2 hrs. Enjoy and keep leftovers refrigerated! They last for about a week.