1 Add all base ingredients into a bowl and work the coconut oil & maple syrup into the almond meal until you're left with a wet sand consistency. Press into small cupcake moulds and place into the freezer.
2 Add mousse ingredients into a blender and blend until smooth and creamy. Add a little liquid as you go for the mixture to properly blend. Spoon into the moulds and place back into the freezer for 30 minutes.
3 Spoon on raspberry chia jam, top with strawberries & cacao nibs and serve. (These will set/sit nicely in the fridge and at room temperature, the initial freezing is just to ensure each layer can set so the remaining ones will go on nicely + so that the moulds pop out easily).
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