Double Chocolate Easter Baby Cakes

• 0.75 cup shredded coconut
• 0.25 cup Organic Raw Cacao Powder
• 2 tablespoon buckwheat grouts
• 2 tablespoon coconut sugar
• 40 gram cacao butter
• 1 cup raw cashews, soaked 2-4 hours
• 0.25 cup pure maple syrup
• 0.33 cup coconut milk
• 0.25 cup Organic Raw Cacao Powder
• 1 teaspoon pure vanilla extract
• 2 tablespoon cacao butter
• 1 cup raw cashews, soaked 2-4 hours
• 0.25 cup pure maple syrup
• 0.33 cup coconut milk
• 0.25 cup Vanilla Bean WPI or Vanilla & Coconut Plant Protein
• 1 teaspoon pure vanilla extract
• 2 tablespoon cacao butter
• 0.5 Juice from lemon

Base

1. Melt the cacao butter double boiler style*. Set aside to cool for a few minutes.
2. Add all ingredients (including the cooled cacao butter) to a mixing bowl and combine. Spoon the mixture into the base of 6 silicone cupcake moulds. Take time to press down, and create an even base. Set in the fridge.

Dark chocolate layer

1. Melt the cacao butter double boiler style*. Set aside to cool for a few minutes.
2. Add the remaining ingredients to a high-speed blender, and blitz until very smooth (about 1 minute). Add cacao butter and blend for a further 30 seconds. Pour this layer on top of the bases, and then tap the moulds to create an even layer. Set in the freezer overnight, and in the meantime make the white chocolate layer.

White chocolate layer

1. Melt the cacao butter double boiler style*. Set aside to cool for a few minutes.
2. Add the remaining ingredients to a high-speed blender, and blitz until very smooth (about 1 minute). Add cacao butter and blend a further 30 seconds. Pour this layer into a piping bag, and set in the fridge overnight.

In the morning

1. Remove cakes from the freezer. Allow to defrost in the fridge for a few hours. Pipe the white chocolate layer on top. Finish with a mini easter egg and a drizzle of melted chocolate.