Emerald Lagoon Mint Cups

Emerald Lagoon Mint Cups

Recipe by Jade @panaceas_pantry

Ingredients for the crust

  • 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.