Cherry and Berries Coconut Cups
Add ½ cup of cherry juice (I used Nature’s Promise) in a small saucepan and turn the heat on medium high (5). Simmer without the lid on for about 14-15 minutes until the juice has been condensed to about 2 tablespoons.
Add the condensed cherry juice, coconut oil, almond meal, coconut manna/cream/butter, raspberries, strawberries, vanilla extract and cacao powder (if using) in a high speed blender.
Blend on full speed until everything is completely smooth.
Drizzle the mixture into silicone muffin cups or muffin parchment paper aligned on a muffin tray. Keep it in the freezer for 15-30 minutes until it’s completely solid.
Topping: Meanwhile, mix together the coconut oil, vanilla/rice milk powder, agave/maple syrup, and red beet juice (gives it the pink colour) in a tiny bowl.
Mix it for a few seconds, you will see that the pink and white (coconut oil) will be separate. That is totally fine. Take the frozen cherry cups out of the freezer and drizzle a spoonful on each, swirl it around a bit, then put it back into the freezer.
If you want to use shaved chocolate, simply get a block of semi-sweet chocolate, use a knife to cut thinly along the edges and pieces will come off.
Once the top has set, take it out and sprinkle the shaved chocolate on the cherry cups.