Rainbow Cups Submitted by Claire Walters - Raw Blend

Method

Chocolate Bottoms & Tops

1. Melt the coconut oil and sift the cacao powder into your melted oil along with some sea salt. Mix together and make sure there are no clumpy bits.
2. Pour a thin layer of the chocolate into some cupcake moulds.
3. Place in the freezer to set whilst making your crumble mixture.

Crumble Layer

1. Place the cacao nibs, raw almonds and brazil nuts, raw pistachios into your Vitamix dry container and pulse on high a few times until you get a nice crumbly mixture. You can also do this in your wet container however, it may start to clump around the bottom of the container.
2. Pour the nut mixture into a glass bowl.
3. Pulse your dates in your Vitamix dry container on HIGH until they are chopped up and almost gooey in texture.  The pulses should last about 2 seconds each time. You may need to use your spatula to scrape down the sides in between pulses.
4. Scrape the date paste into your nut mixture and mix together like you would a bread crumb mix. Don’t be afraid to get your hands dirty!
5. Press the crumble mixture on top of the chocolate bottoms. Make sure the chocolate bottom is nice and solid before doing this step.
6. Transfer back into the fridge to set these two layers.

Fruit Layer

1. Place all fruity layer ingredients into your Vitamix wet container and blend on HIGH speed. Use your tamper as this is a thick mixture and stop blending once it is nice and smooth.
2. Spoon this mixture over the crumble mixture and place back in the freezer to set.
3. Once the fruit layer has set pour some more of the chocolate layer on top and set in the freezer.
4. Before serving take out of the freezer and let them sit for about 5 minutes to take the chill off.