1 Add all base ingredients into a bowl and work the coconut oil & maple syrup into the almond meal until you're left with a wet sand consistency. Press into small cupcake moulds and place into the freezer.
2 Add mousse ingredients into a blender and blend until smooth and creamy. Add a little liquid as you go for the mixture to properly blend. Spoon into the moulds and place back into the freezer for 30 minutes.
3 Spoon on raspberry chia jam, top with strawberries & cacao nibs and serve. (These will set/sit nicely in the fridge and at room temperature, the initial freezing is just to ensure each layer can set so the remaining ones will go on nicely + so that the moulds pop out easily).
Click ‘Allow’ on the browser prompt to get browser notifications whenever we publish a new and exciting recipe!
Unfortunately bundles and subscription products can't be purchased in the same order. If you would like further information regarding bundles and subscriptions, please contact us or checkout our FAQs as we'd love to help!
Looks like you're stocking up on Tropeaka! Please contact our team at email@example.com for assistance with bulk orders.