Double Chocolate Easter Baby Cakes

• 3/4 cupshredded coconut
• 1/4 cupOrganic Raw Cacao Powder
• 2 tablespoonbuckwheat grouts
• 2 tablespooncoconut sugar
• 40 gramcacao butter
• 1 cupraw cashews, soaked 2-4 hours
• 1/4 cuppure maple syrup
• 33/100 cupcoconut milk
• 1/4 cupOrganic Raw Cacao Powder
• 1 teaspoonpure vanilla extract
• 2 tablespooncacao butter
• 1 cupraw cashews, soaked 2-4 hours
• 1/4 cuppure maple syrup
• 33/100 cupcoconut milk
• 1/4 cupVanilla Bean WPI or Vanilla & Coconut Plant Protein
• 1 teaspoonpure vanilla extract
• 2 tablespooncacao 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.