Ingredients
- 70 g pecans
- 70 g walnuts
- 70 g shredded coconut
- 7 x medjool dates
- 70 g cashews
- 70 g coconut cream
- 2 tbsp cashew butter
- 50 ml coconut oil
- 1 tsp vanilla extract
- 1 pinch salt
- 50 ml water
- 30 g cacao butter
- 70 g maple syrup
- 2 tsp raw cacao
- 120 ml coconut oil
- 20 ml maple syrup
Method
- Start by melting the coconut oil on the bain marie. Mix the first 5 ingredients in a food processor until the mixture has a sticky consistency. Distribute the mixture in the cupcake holders (silicone) and continue with the next layer.
- Mix the next 8 ingredients in a high speed blender until the mixture is silky and spread it over the base. Put them in the freezer for 20-30 minutes until they harden a little and top with raw peanuts. Put back in the freezer for min. 2h.
- Slowly defreeze them in the fridge and start the last step by grating the cocoa butter. Melt it on bain marie and mix with maple syrup, 2 tsp cocoa powder and drizzle on top.
