1. Soak the cashews in the Buttanutt milk and coconut cream for about 1-2 hours until plumped up. Once plump, blend with the maple syrup and the vanilla extract. Blend until super smooth, pour into ice cubes, and freeze until set.
2. Once set, blend the cubes with milk as needed and serve on top of the galette.
3. For the galette- lay out the puff pastry on parchment paper, smear with the nut butter, leaving the edges open to fold over.
4. Add the sliced apples and berries on top, fold over the edges of the puff pastry, and sprinkle the GF granola on the edges, drizzle with honey or maple syrup, and bake the galette for
20-25 minutes at 180 degrees Celsius until nice and brown.
5. Serve the galette with the ice cream and sprinkle on more GF granola and enjoy!
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