Blueberry White Chocolate Cup Cakes

(recipe from Dr Libby’s Real Food Chef)

- I replaced some ingredients for ingredients that I had already and also cheaper alternatives – *mentioned in brackets
- this makes a BIG cake - I made little cup cakes as you can see

Ingredients:

Base:
¼ cup raw pumpkin seeds
1 cup almonds (soaked in warm water for at least 3 minutes)
6 chopped dates
¼ cup sunflower seeds
¼ cup sesame seeds
½ cup dessicated coconut
1/3 cup tahini (*I used peanut butter)
¼ cup cocoa nibs
1 tablespoon cocoa powder
1 tablespoon water

White chocolate filling:
100g cocoa butter (* I used coconut oil)
½ vanilla bean
1 cup raw cashew nuts
¼ cup maple syrup
Juice of ½ lemon

Blue berry topping:
100g cocoa butter (* I used coconut oil)
1 ½ cup raw cashew nuts
2 punnets of blueberries
¼ cup maple syrup (* I used agave syrup)
Juice of 1 lime

Method:

Base:
- Process the pumpkin seeds, almonds  and dates in a food processor
- Add the rest of the base ingredients and grind until well mixed – set aside

- Melt the cocoa butter in a small pan on low heat. Put vanilla bean in and let it soften while butter melts.

- Process the cashew, maple syrup and lemon juice in a food processor.
- Remove the vanilla bean and pour the butter into the nut mix and blend until smooth.

Topping:
- Melt cocoa butter and set aside
- Process the cashew nuts and blueberries
- Add maple syrup and lime juice
- Add the butter and blend

Assemble:

1) Press the base into a 20cm (8 inch) tart pan with a removable rim (or if making cup cake then use cupcake pan).

2) Pour the white chocolate filling over and freeze for 15 minutes
3) When white chocolate is set pour the blueberry topping o top
4) Freeze until the topping is set