Emerald Lagoon Mint Cups

• 1/2 cup desiccated coconut
• 1/4 cup cacao
• 2 tbsp coconut sugar
• 1 tbsp activated buckwheat groats
• 1 tbsp rice malt syrup
• 30g cacao butter, grated

For the cupcakes

• 2.5 cups raw, unsalted cashews or macadamias, soaked for 4 hours in water
• 1/2 cup rice malt syrup
• 1/2 cup coconut milk
• 1 tsp vanilla
• 1/4 cup coconut oil
• 60g cacao butter, grated
• 10-20 drops pure peppermint essential oil
• Blue Majik^®
• Green spirulina powder (optional)

Method

Make the Crust

1. Set aside a silicone 6-piece muffin tray.
2. Add grated cacao butter to a heat proof bowl and set over a pot of simmering water. Allow to melt then remove from heat and let cool for 5 minutes.
3. Meanwhile, add remaining ingredients to a large mixing bowl. Mix well, then add the cacao butter. Mix again, spoon approx. 1.5 tbsp into each silicone mold and press down to form a nice even base (and just eat any remaining base mixture - yum!).

Make the Filling

1. Add grated cacao butter and coconut oil to a heat proof bowl and set over a pot of simmering water. Allow to melt, then remove from heat and let cool for 5 minutes.
2. Meanwhile, add cashews, coconut milk, rice malt syrup, and vanilla to a high-speed blender and blitz on high until smooth (around 1 minute).
3. Next, add the melted cacao butter and coconut oil, blend again on high, for around 1 minute.
4. Pour 1/2 the mixture into a bowl. Add the Blue Majik powder and spirulina powder, and blend again for 15-30 seconds.
5. Fill each mold 1/2 way with the Blue Majik and spirulina layer, then top with the white mixture.  
6. Transfer the left-over mixture to the fridge to firm up if you wish to do the piping on top, and put the cupcakes in the freezer, set for 3 hours.
7. If piping, wait until the remaining mixture is around the consistency of thick yogurt, then transfer. 

Makes 6.