Coconut Raspberry Cups
Prep time 1 hour 15 minutes
Cooking time 3 hours
0.75 cup almond meal
0.25 cup desiccated coconut, plus extra for garnish
80 g coconut oil
1 cup raw cashews
0.25 tablespoon coconut cream
2 tablespoon frozen raspberries, plus extra for garnish
2 tablespoon Natvia
- Soak the raw cashews in hot water for 1 hour and then drain and set aside.
- Combine the almond meal, desiccated coconut and coconut oil in a bowl and mix to combine. Place in a patty pan lined muffin tray and then transfer to the freezer.
- Make the raspberry filling by combining the cashews, coconut cream, raspberries and Natvia in a food processor or high-powered blender until smooth. Dollop into each patty pan on top of the base, scraping out as much filling as possible. Lift the tray and firmly bang on the bench to smooth the filling and get rid of air-bubbles. Sprinkle with extra desiccated coconut and a few frozen raspberries.
- Freeze for 2 hours. Remove to the refrigerator 1 hour before serving.