Raw Cinnamon Bun Cups

Raw Cinnamon Bun Cups

Serves: 6

Ingredients

For the Base

• 7 large soft dates

• 65g oats

• 1 tsp lucuma powder ( or ant other health supplement )

• 2 tsp coconut oil

• 1 tsp cardamom seeds

• 2 tsp cinnamon

• 12 tsp vanilla essence

• pinch salt, to taste

For the Mousse Filling

• 45g hazelnuts

• 45g cashew nuts

• 30g walnuts

• 100ml water used to soak nuts

• 45g coconut oil, melted

• 75-100ml syrup ( I used maple )

• 2 tsp lucuma powder, optional

• 1 tsp ground cardamom

• 1 tsp ground cinnamon

• 1/2 tsp vanilla essence

• chopped nuts and coconut, to top

Method

- Add the nuts to a small bowl and add enough boiling water to cover them all. Soak the hazelnuts, cashew nuts and walnuts for at least 2 hours.

- Make the base by simply combining all the ingredients together in a blender, blitz until the dough comes together then divide into 6 balls.

- Flatten each ball between your palms and place each disc of dough into a muffin tray. Use the back of a spoon to press the dough into the tray.

- To make the filling, drain the nuts, keeping some of the water. Add the nuts to a blender and process until it forms butter. You may need to repeatedly scrape down the sides.

- Once blended, add in the rest of the ingredients, one by one, and blitz until it all comes together in one smooth mixture.

- Scoop 4 heaped teaspoons of the mixture over each cup then sprinkle some nuts and coconut on top. You can toast them beforehand for a little extra flavour.

- Dust the cups with some cinnamon and pop them in the fridge to chill for a few hours or until they have firmed up.