To prepare the crust, pulse the oats in a blender or food processor until flour is formed. Add all other crust ingredients and pulse until a mostly smooth texture is formed. Scoop slightly less than a tablespoon into each baking cup and use your fingers to press it firmly into the bottom of the cups.
To prepare the golden milk cream layer, drain the cashews and place them in the blender.
Open the can of coconut milk and scoop the cream (it should have separated in the refrigerator) into the blender. Add 2 tablespoons of the remaining coconut liquid and discard the rest (or save it for a smoothie!).
Add all the remaining ingredients and blend until smooth (you'll have to scrape the sides down a few times. Use a spoon to fill the baking cups with the golden milk cream. Place the tray in the refrigerator to set (1-2 hours).
When the cups have firmed up, peel the baking cups off and set them on baking sheet or platter. Use a pastry bag or spoon to drizzle the coconut butter on top. Store them in an airtight container in the fridge.
Recipe by The Colorful Kitchen at https://thecolorfulkitchen.com/2017/02/20/raw-golden-milk-latte-cream-cups-vegan-gluten-free/