- 6 tbsp vanilla paste
- 6 tbsp cacao powder
- 2 tbsp maple syrup
- 6 tbsp coconut oil
- 1 cup cashews, soaked overnight
- 1 tbsp maple syrup
- 1 cup raspberries
- 1 tsp rose water I use this brand: Rose water
- 1 tsp Baobab Powder – I use this brand of BaoBab Powder
- raw cacao
- edible rose petals
(For 6 cups)
Blend ingredients until silky smooth, spoon into cupcake papers, then put in freezer while you make the filling.
First pulverize the cashews in a blender until smooth. Add the berries and remainder of ingredients, and blend until smooth. Pour over chilled chocolate layer and freeze at least 3-4 hours. Then top with raw cacao either by dipping or sifting, or sprinkle with edible rose petals or both. Keeps refrigerated for 1 week.