Make the crust first by mixing together all of the crust ingredients in the food processor until it comes together. Scoop out a little crust mixture with your hands and press into the bottom of the mold – about 1/4 inch thick. Divide equally amongst the 8 shamrocks. Put in the fridge to start to harden while you work on the cake part. I recommend at this point putting the mold into a baking dish to support the mold, since when you fill it with the liquid after the next steps it will be really hard to move without spilling if not in a solid container.

In a blender, mix together all of the cake ingredients. Blend for about 30 seconds to really mix well.

Pour into a small sauce pan. Heat the mixture gently, stirring often, until hot to the touch, 3-5 min. Let cool for a few minutes, then pour into the shamrock mold.

Refrigerate for at least 4 hours, then gently remove from the molds. Serve or store in an airtight container in the fridge until ready to serve.