20 Min / Makes 9 Cupcakes
Base: 1/3 cup oats, 1/4 cup ground almonds, 1/4 cup quinoa flakes, 5 Medjool dates, finely chopped, 1 tbsp almond butter, 2 tbsp melted coconut oil, a generous scoop of Açai Strawberry chips
Filling: 3 tbsp coconut oil, 4 tbsp cocoa butter, 1 vanilla pod, seeds scraped, 2 cups cashews, soaked overnight1/2 cup coconut milk, 1/4 cup maple syrup, 2 packs açai powder, 3 tbsp lemon juice
Topping: Whipped coconut cream, Pralines
Blend all the base ingredients and press into 9 muffin tins.
For the the filling melt cocoa butter, coconut oil and vanilla seeds in a sauce pan over very lowest heat. Set aside.
For the cream blend together cashews, coconut milk and maple syrup till smooth. Add melted coconut oil and butter. If you prefer to have layer or swirls then set aside around 6 tbsp of creamand blend the rest with açai powder and lemon juice.
Pour the cream onto the prepared base, layering if you prefer, and leave in the fridge to set for afew hours.
Remove from moulds, pipe some cream, top with praline and berries, if using, and enjoy!