Emerald Lagoon Mint Cups

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

For the cupcakes

• 2.5 cups raw, unsalted cashews or macadamias, soaked for 4hours 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
• BlueMAJIK powder
• Green spirulina powder (optional)

Method

Make the Crust

1. Set aside a silicone, 6 piece muffi  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 mould 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 BlueMAJIK powder and spirulina powder, and blend again for 15-30 seconds.
5. Fill each mould 1/2 way with the BlueMAJIK and spirulina layer, then top with the white mixture. 
6. Transfer the left over mixture to thefidge to firm up if you wish to do the piping on top, and put the cupcakes in the freeze, set for 3 hours.
7. If piping, wait until the remaining mixture is around the consistency of thick yoghurt, then transfer.

Makes 6.