Cupcake
Ingredients
- 1/2 cup (70g) hazelnuts
- 10 (90g) dates, pitted
- 2 tbsp (15g) cacao powder
- 1/2 cup (70g) cashews, soaked in warm water for min. 6 hours
- 1/4 cup (65g) coconut cream
- 2 tbsp (30ml) coconut oil, melted
- 1 tbsp (20g) maple syrup
- praline layer:
- 5 tbsp (100g) maple syrup
- 120g super nut chocolate
- 1/8 cup (32g) coconut cream
Preparation
Place the crust ingredients into a food processor and pulse until you have a sticky dough
Line a cupcake tin with baking paper stripes for easier removal and divide the crust dough into 6 equal pieces
Press them into the bottom of the cupcake mould and even out before placing them into the freezer
For the cream layer, place all ingredients into a high speed blender and blend for 1-2 minutes until smooth
Divide the cream among the 6 cake moulds and freeze for 30-40 minutes or until firm
For the praline layer, simply whisk the hazelnut butter and maple syrup together until smooth, then divide among the 6 cake moulds and even out
Place in the freezer until firm
Melt the chocolate in a water bath and add the coconut cream
Whisk together until smooth and divide equally among the 6 cake moulds
At this point you can add any decoration you’d like - chocolate pieces, crushed hazelnuts etc
Place in the freezer for a minimum of 5 hours and carefully remove them from the tin
Let defrost for 1-2 minutes before serving