Combine the cacao butter, coconut manna (butter), and cashew butter into a bowl and place over a bain marie on a low heat. Be sure to keep the heat low and stir frequently with a silicone spatula to prevent any possible burning. Once the ingredients have melted carefully remove from the heat and leave to cool for two minutes.
Stir in your maple syrup, peppermint extract, matcha, spirulina, vanilla extract, and Himalayan pink salt until thoroughly combined - be sure to press down on any lumps with the back of your spatula and smooth into the mixture.
Place your raw coconut flakes into a large mixing bowl and pour over your chocolate mix. Stir thoroughly until the coconut flakes are evenly coated in the chocolate.
Take roughly 2 tbsp of mixture and spoon into fairy cake cases until all of the mix has been used up. Place onto a baking tray and slot inside your freezer for 30 minutes until firm. Transfer the cakes into an airtight container and be sure to layer them between kitchen roll just in case. Store for up to 1 week in the fridge. These are best enjoyed when they have been left at room temperature for 10 minutes.
Notes
* Please note that all cup measurements used are British cups and thus equal to 250ml. ** Prep time includes 30 minute setting time.
Recipe by Greens of the Stone Age at https://greensofthestoneage.com/mint-matcha-and-spirulina-paleo-cornflake-cakes/