Raw blackcurrant dessert cups:
20 mins + freezing time
-7 dates, soaked and pitted (save the liquid from soaking the dates)
-1/2 cup raw cashews
-1/3 cup cacao powder
-2 heaped tablespoons coconut thread
-1 scoop protein powder
1 sachet Blackcurrant Powder
1/2 can coconut cream (keep unopened tin in fridge before use so you can scoop out the cream when its solid)
1 tablespoon maple syrup
1 tablespoon coconut oil
1/4 cup dark choc
-Place all base ingredients into your food processor and blitz until you have a fine crumb.
If you want more texture like I did exclude the coconut and stir it through once you have processed the base.
-The mixture should stick together when pressed, if it is still a bit dry add a small amount of the reserved date water.
-Press the mixture into a silicone muffin tray (if you want smaller bite size rather than full cups like I did, use a mini tray)
-Place in the freezer to set.
-Combine coconut cream, blackcurrant powder and maple syrup until smooth and creamy.
-Remove cups from freezer and add filling.
-Return to freezer.
-Combine your chocolate and coconut oil for the topping in a glass bowl and microwave on half power for 60 seconds. Remove and stir, and then return on half power for a further 20 seconds at a time until the chocolate is smooth and glossy.
-Remove cups from the freezer and top with choc.
-Freeze for 3-4 hours.
-Keep in an airtight container in your freezer and remove a few minutes before serving.
*Note: if you want a thicker filling or choc topping double it up!