METHOD

1. In a bowl, combine cashew butter, Lakanto, coconut flour, and vanilla. Mix well.
2. Press the mixture into disc molds or shape it into flat disks that fit inside your silicone muffin cup (ensuring a half cm around the outside). Freeze for 3 hours or overnight.
3. Once frozen, remove the cashew discs from the silicone molds, transfer them to a container and keep in the freezer until needed.
4. Melt 100g of chocolate in a double boiler or in the microwave in 30 second increments, stirring between each.
5. Spoon a thin layer of chocolate into each muffin hole, place in the freezer for 20 minutes to set.
6. Melt the remainder of the dark chocolate in a double boiler or in the microwave in 30 second increments, stirring between each.
7. Remove the tray and frozen cashew butter discs from the freezer. Carefully place each disk over the base chocolate layer, and spoon the melted chocolate over. Place a cashew on top of each. Set in the fridge or freezer until you can pop them out and enjoy.

Notes

• You can also use liquid stevia here, use approximately ten drops or to taste.
• Try to choose a coconut flour that is very fine instead of gritty - they are all a bit different!