Koko Samoa Berry Cups
Base
½ C Almonds
¼ C Coconut, desiccated
1/2 C Dates (soaked in boiling water for 10-15mins)
¼ C Coconut oil
Put all dry ingredients into a food processor and blend well. Add dates and oil and blend until well combined. Evenly spread among a 12 cupcake mould (we use silicone moulds as they are easier to remove).
Chocolate Layer
1 C Cashew nuts (soaked overnight)
½ C Rice malt syrup
3/4 C Coconut oil (melted)
½ tsp Vanilla extract
½ C Koko Samoa (grated)
¼ C Almond milk (room temp)
Blend cashew until they form a creamy paste. Add in the rest of the ingredients and blend well until a smooth consistency. Spread evenly over bases (about 2/3 of the cup moulds) and freeze until set.
Berry Layer
1 C Cashew nuts (soaked overnight)
¼ C Rice malt syrup
3/4 C Any berry of your choice (I used frozen raspberries- thawed)
½ tsp Lemon juice
1 C Coconut oil (melted)
Blend cashew until they form a creamy paste. Add in the rest of the ingredients and blend well until a smooth consistency. Pour over chocolate layer and fill moulds to the top. Set in the fridge overnight or in the freezer for a 2-4 hours.
Once set drizzle with chocolate and dust with more grated Koko Samoa cacao. Enjoy!
