2 cups raw cashews ( soaked for 3-4 hours or overnight)
4 TBSP maple syrup
2 tsp vanilla extract
1 cup melted cacao butter
¼ cup cacao powder
¼ cup mandarin juice
CHOCOLATE SAUCE:
2 TBSP cacao powder
2 TBSP melted coconut oil
2 TBSP maple syrup
1 TBSP almond butter
drop of vanilla extract
Method
For the base: process ingredients in food processor until sticky and crumbly. If too wet, add more shredded coconut.
Press into the base of lightly greased large muffin tins. Or use baking paper to help remove cakes later
For the filling: melt down your cacao butter over low heat and set aside
Place the cashews, maple syrup, vanilla, cacao powder and mandarin juice and in a high speed blender and blend until as smooth as possible
Slowly add in your melted cacao butter and blend again until smooth and creamy
Pour the filling over the based and smooth out the top with a spoon. I like to tap or shake the tin gently to get a perfectly smooth surface.
Set in the freezer for 2- 4 hours or overnight.
For the chocolate sauce simply mix together in a small bowl until smooth and pour over cakes before serving.
Allow to thaw slightly before serving. Garnish with chocolate sauce, mandarin pieces and raspberries
*any oat based granola will work, to add mandarin flavour simply add some grated or sliced mandarin peel and bake for 20 mins. See my description for link to the granola recipe I used.
Recipe by Talida Voinea at https://talidavoinea.au/mostly-raw-chocolate-mandarin-cakes/