2 whole blocks Pana Organic White Cacadamia Chocolate
Almond Breeze Vanilla Almond Milk
Full fat coconut milk
2 tbsp sugar free sample syrup
Prepare a muffin tin with patty pans.
Melt the two blocks of chocolate and mix well until smooth.
Add a splash of almond and coconut milk to make the consistency smoother.
Add in the maple syrup and mix again. Pour the mixture into each patty pan filling only halfway. Place in the freezer to set (around 40 mins).
Add a smear of cashew butter, then pour the remaining mixture to fill up each cup.
Place back in the freezer to set (another 40-50 mins).
Take the cups out of the freezer a few minutes before serving and enjoy!