Valentine's Day Raspberry Fudge Cups

For the cups:

• 2 tablespoons almond spread
• 1 tablespoon chopped walnuts
• 2 tablespoons desiccated coconut
• 2 tablespoons almond meal
• 2 teaspoons rice malt syrup
• 2 teaspoons coconut oil – melted
• 1 tablespoon cocoa powder
• 1 tablespoon coconut flour
• 1 tablespoon milk of choice

For the cream:

• 1/2 scoop Bulk Nutrients Micellar Casein OR Bulk Nutrients Earth Protein in Vanilla
• 3 tablespoons coconut cream – thick component
• 1/2 teaspoon vanilla essence
• 1 tablespoon milk of choice
• 6 raspberries

1. Place all base ingredients in a bowl and mix until well combined.
2. Take six mini cupcake cases and press mix into the base and sides evenly. Set aside to make the filling.
3. In a bowl combine all filling ingredients until well combined.
4. Spoon into cases.
5. Press a raspberry into the centre of each.
6. Allow to set in the fridge for one hour before removing from cases.
7. Best stored in the fridge.