Yield: Serves or Makes 6
For the crust:
Set aside a silicone, 6 piece muffin tray.
Add grated cacao butter to a heat proof bowl, and set over a pot of simmering water. Allow to melt, then remove from heat and let cool for 5 minutes.
Meanwhile, add coconut, coconut sugar, buckwheat and plant protein powder to a large mixing bowl. Mix well, then add the cacao butter. Mix again, spoon approx. 1.5 Tbsp into each silicone mould and press done to form a nice even base (eat any remaining base mixture- yum!). Make the filling
For the cupcake:
Add grated cacao butter and coconut oil to a heat proof bowl, and set over a pot of simmering water. Allow to melt, then remove from heat and let cool for 5 minutes.
Meanwhile, add tofu, nuts, lemon zest and juice, rice malt syrup and vanilla to a high-speed blender and blitz on high until smooth (around 1 minutes). 3. Next, add the melted cacao butter and coconut oil, BUT reserve around 1 tsp of the oil. Blend again on high, for around 1 minute.
Pour 1/2 the mixture into a bowl. Add the berry powder and remaining oil, and blend again for 15-30 seconds. Taste this mixture, and add more berry powder as desired.
Assemble your cakes
Fill each mould 1/2 way with the berry layer, then top with the lemon mixture*. Transfer the left over mixture to the fridge to firm up if you wish to do the pipping on top, and put