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 2

 

INGREDIENTS

Base

  • ½ C Almonds

  • ¼ C Coconut, desiccated

  • 1/2 C Dates (soaked in boiling water for 10-15mins)

  • ¼ C Coconut oil

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)

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)

METHOD

Base

  • Put all dry ingredients into a food processor and blend well.
  • Add dates and oil and blend until well combined.
  • Evenly spread amongst a 12 cupcake mould (we use silicone moulds as they are easier to remove).

Chocolate layer

  • 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

  • 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!