Prepare flexible mini-dessert / muffin moulds by lightly coating with a little melted coconut oil. Alternatively, you can use a traditional mini-muffin baking pan by oiling each mould before lining them with strips of baking paper. Make sure the edges hang out so that your bites can be easily removed.
Scoop Melrose Coconut Cashew Butter into prepared moulds and place in freezer until completely firm, preferably overnight or for 8 hours.
To make your raw chocolate, ensure that all utensils are very clean and dry.
Spoon coconut oil into a metal or glass bowl and place over saucepan of simmering water and allow oil to gently melt. When melted, remove from heat and whisk in the maple syrup. Once mix has cooled slightly, use the whisk to stir through cacao. Sprinkle in a little salt and combine.
When bars are frozen, remove from moulds and place on cake rack. Working quickly, drizzle over cool but melted raw chocolate ensuring that it's not too hot and coat the bites (chocolate should set quickly). If not serving immediately, you can keep them in the freezer.
Enjoy frozen or semi-frozen. Store in freezer.
Place blueberries, banana, mylk and one tablespoon of coconut cashew butter into food processor and blend on medium–high speed until thick and creamy. Add a little more liquid if necessary to help the blender process.
Serve with a drizzle of Melrose Coconut Cashew Butter and your choice of fresh fruit and other toppings.