Mini raw desserts

Cute little mini desserts. Bottom layer is chocolate and walnut. Middle layer is coconut. Top layer is orange and raspberry. Super easy to make - just chuck the ingredients into a blender, layer it up and freeze! I find the silicon mini muffin trays are perfect for frozen desserts. Makes 24 mini muffin size desserts. 

INGREDIENTS
Base:

• 1 cups raw almonds
  
• 1 cups raw walnuts
  
• 1/2 cup raw cacao powder
  
• 1/4 cup maple syrup
  
• 1 tsp ground vanilla bean powder or extract
  
• 1 tsp Himalayan salt
  

Middle Layer:

• 1 cup raw cashews, soaked and rinsed
  
• 1/4 cup cold pressed coconut oil
  
• 1/4 desiccated coconut
  
• 2/3 cup coconut cream
  
• 1/2 cup organic rice malt syrup
  
• juice of 1/2 a lemon

Top Layer:

• 2 oranges cut into segments
  
• 1 1/2 cups cashews, soaked and rinsed
  
• 1/4 cup maple syrup
• Juice of 1/2 lemon 
  
• 1 tablespoon packed orange zest
  
• 1 teaspoon vanilla extract
  
• 4-6 drops orange essential oil, or to taste
  
• 1/8 teaspoon himalayan salt
  
• 1/2 cup melted coconut oil

Chocolate Drizzle:

• 2 tablespoons coconut oil, melted
• 2 heaped tablespoons cacao powder
• 1 teaspoon maple syrup or other liquid sweetener

DIRECTIONS

1. Start with the base. Place the almonds and walnuts into a food processor and blend until fine. Add the rest of the ingredients and blend until the mixture is well combined starts to clump together. Press into the base of silicon mini muffin trays (should make around 24). Place in the refrigerator.
2. In a blender, place all the ingredients for the middle layer except the coconut oil. Once the mixture is smooth (you may need to stop and scrape down the sides every now and then), drizzle the coconut oil into the blender while it is blending. Once combined, take the muffin trays out of the refrigerator and spoon on top of the base layer until they are about 2/3 full. Place in the freezer.
3. Rinse out the blender to make the top layer. Once again, blend all the ingredients apart from the coconut oil. Once a smooth consistency, drizzle in the coconut oil while blending. Take the trays out of the freezer and spoon on the top layer. Place back in the freezer for at least two hours (overnight is also fine).
4. When you are ready to serve these little delights, bring them out of the freezer. Pop them out of their little cases. Whisk up the chocolate drizzle. Spoon the mixture onto the desserts slowly and it will harden as you pour it on. If you want to decorate with anything (like cherries) on top, now is the time before it sets! 
5. Let them thaw out for 15 mins or so before eating :)

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