For the crust:
  1. Place the almonds in the food processor and process until it resembles chunky crumbs.
  2. Add the remaining crust ingredients and process until just coming together.
  3. Line or grease a cupcake tin with coconut oil, this recipe makes at least a dozen cakes depending on the size of your cupcake mould.
  4. Divide the crust mix evenly between each and press into the moulds to create mini cups.
  5. Place in the freezer.

For the filling:

  1. Place all ingredients, except milk, cacao, and berries, into a high speed food processor and process until smooth and creamy. Add the milk as required, to loosen the mix, and process until silky.
  2. Remove cupcake tin from the freezer and pour ½ of this mixture into cups and return to the freezer.
  3. Meanwhile add cacao to the remaining mix and blend until combined.
  4. Once set, remove tin from freezer and press 1-3 berries or a good pinch of Acai Berry Blend into the peanut butter layer of each mould (depending on the size) then pour over the chocolate cream.
  5. Return to the freezer, this will take at least 2 hours to set.
  6. Remove from freezer 20-30 minutes before serving.