HAPPY NEW YEAR! First orders of 2022 will be dispatched on the 20th of Jan :)
HAPPY NEW YEAR! First orders of 2022 will be dispatched on the 20th of Jan :)
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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!