20 Min / 9 Cupcakes
Mix all the ingredients for the base and press into 9 muffin tins. For the filling, gently melt the cacao nibs, coconut oil and vanilla seeds in a small pan on the lowest setting and then set aside.
For the cream, mix the soaked cashews, coconut milk and maple syrup until smooth and stir in the melted liquid in the pan. Set aside about 6 tbsp of the cream as the rest will be used for the cream.
Then pour the cream onto the prepared base and then place in the fridge.
Mix the set aside cream with the açai powder and lemon juice. Once the cupcakes have chilled and become firm, remove from the fridge and remove from the tin. Spread the cream on the cupcakes and decorate with our chocolates and berries if desired.