This is the brilliant Vine user Lucie Béluga's full recipe:
1) Mix speculoos biscuits with coco oil and scoop this crust inside flexible muffin tins (2 biscuits per tin).
2) Mix 1½ cup soaked cashews with ¼ cup lime juice, ½ cup coco cream, 3 tablespoons coco oil, and agave/rice syrup to taste,
3) Pour over biscuit base, freeze for three hours, and serve with fruit coulis.