Superfood No-Bake Raspberry Cocoa Cups
Ingredients
Base
- 2 tsp Mālama Lion’s Mane Cacao mix
- 1 tsp vanilla
- pinch of salt
- 1/2 cup shredded coconut
- 2 tbsp cacao powder
- 1/2 cup almonds
- 11 medjool dates
Filling
- 1 cup frozen raspberries
- 1 cup shredded coconut
- 2 tbsp maple syrup
- 2 tbsp melted coconut oil
Topping
- 200g dark chocolate melted
Preparation
Place all base ingredients into a food processor and blend until sticky
Press into the base of a lined muffin tin, filling about a third the way up
Place all raspberry layer ingredients into the food processor and blend for a few seconds to combine
Divide mixture between muffin tins on top of base
Place into the freezer for 15 minutes
Divide melted chocolate among the cups and place back into the freezer to set
Storage and serving
Store in the freezer and let sit at room temperature for 5-10 minutes before serving
