20 Minutes /
Vanilla cashew cream 120 g cashews, soaked overnight 2 tbsp maple syrup 70 ml oat milk 2/3 tsp vanilla powder 55 g cocoa butter, melted
Açaí raspberry jam 1 pack frozen açaí (100g) 100 g frozen raspberries 30 g strawberries, chopped 2 -3 tbsp maple syrup 1 1/2 tbsp chia seeds
180g chocolate Açaí strawberry chips
In a saucepan combine berries, açaí and maple syrup. Bring to boil and simmer for 5 minutes. Stir in the chia seeds and blend. Set aside to cool down.
Blend together cashews, maple syrup, oat milk and vanilla powder. Pour in melted cocoa butter and blend till smooth.
In divide the jam between 12 mini cupcake moulds, top with cashew cream and place in the freezer to set for 1-2 hours.
If using silicon moulds, the cupcake will pop out very easily. If using a metal cupcake pan, rub the bottom and sides of each with a hot towel and run through sides with a knife.
In a double boiler melt the chocolate and quickly dip the cups, fully coating then place on a baking paper. Drizzle with extra melted chocolate and sprinkle with crushed strawberry chips. Leave to set for 10-15 mins and enjoy! The cups will keep in the fridge in an airtight container for a few days.