MATCHA CHOCOLATE CREAM CUPS

PREPARATION TIME

30 minutes 

STEP 1:

Soak the cashews in water until puffed up, drain, and then blend with the coconut cream, cashew butter, honey, and pink salt. Blend until smooth. 

STEP 2:

Melt the cacao butter in a saucepan. Whisk in the cacao cream until melted, then add the mesquite powder, matcha powder, and raw honey. 

STEP 3:

Pour the mixture into muffin paper-lined cups ¼ cup full. Freeze until set. Then, add 1-2 tablespoons of the creamy filling to the centre and freeze again. Top the cups with the remaining matcha chocolate and place them in the freezer until set.

STEP 4:

Serve the cups with cacao nibs and enjoy!

• 1 C Cacao Butter
• ½  C coconut cream
• 1 - 2 tsp Mesquite powder
• 1 tsp Matcha powder
• ⅓ C honey 

• 1 raw cup of cashews
• 300ml coconut cream
• 1 - 2 Tbsp cashew butter
• 1 - 2 tsp honey