Blend all together and shape to the bottom of cupcake tins lined with cupcake patties or with coconut oil and place into the freezer.
Coconut cream layer
•100g soaked raw macadamias
•20g shredded coconut
•200ml coconut milk
•1 tbsp of coyo (optional)
•1 tsp creamed coconut (optional)
•4 dried dates
Blend all together and pour evenly onto pre prepared bases. Place back into freezer until set.
Raspberry cream layer
Repeat same as coconut cream layer but add in one cup of frozen raspberries. Smoothly layer on top of coconut layer and place into freezer for 2 hours or until set. Top with raspberries.