Directions

1. For the raspberry chia jam

   Place everything in a blender and blend till just combined. Adjust sweetness to your taste preference. Set aside whilst you prepare the cupcake. 

2. For the cupcake

   Place the oats, cashews and desiccated coconut into the food processor and process to a fine flour. Add the coconut flour and protein powder and process till combined.Add the remaining ingredients and process till it comes together. Separate the mixture into 7 parts and place 6 of these into a cupcake tray lined with paper muffin cups. If you are using a silicone mould you wont need to line them. Press into the centre of each cupcake to create a hole in the middle. Fill with the raspberry chia jam. Using the last part of the mixture make a little ball. Flatten in your hands and use it to seal the top of the muffins. Place in the freezer to set firm for 2 hours. 

3. To make the chocolate coating

   Place all ingredients together in the blender and blend till smooth. Place into a bowl. To make the coconut coatingPlace all ingredients together in a bowl and mix until well incorporated.  

4. To make the coconut cream

   Scoop out the thick coconut cream that has floated to the top of the can. Place the coconut cream into a large bowl with the vanilla and sweetener. Using an electric hand whisk beat until light and fluffy. Transfer to a piping bag fitted with a star shaped tip. Secure the top of the piping bag with an elastic band and place in the fridge till needed. 

5. To assemble

   Once set remove the muffin base from the freezer. Quickly dip into the chocolate coating and toss into the coconut mixture. Return to the freezer for 15 minutes to allow the chocolate to set. Once set remove from the freezer and finish of by piping the whipped coconut cream on top. Store in an airtight container in the fridge for 5 days or the freezer for 1 month.