Makes 8 cupcakes.

Preheat your oven to 180 degrees Celsius.

Start making your cupcakes by heating up the cashew butter, coconut oil and coconut milk on the stove on a medium to high heat. Whisk every now and then until everything’s melted and you have a smooth mix.

Add the maple syrup and whisk again. Add the cacao powder, ground almonds, coconut sugar, oat flour and salt and mix until everything’s incorporated.

Line your baking tray with 8 muffin cases and divide the batter evenly. Bake for 30 minutes, they should rise a little bit and still be gooey on the inside when they’re done. Leave them to the side and let cool completely.

Start making your cherry jam by putting the frozen cherries and water in a pan on a medium heat. Mix until the cherries have defrosted and bring the mix to the boil. Let it boil for a couple of minutes while you mush the cherries.

Add the maple syrup and let it boil for 5-10 minutes while mixing, until it’s thickened. Once thickened place it to the side and let it cool completely.

Start making your cashew frosting by melting your coconut oil in a sauce pan over a low heat.

Blend the cashews, maple syrup, melted coconut oil, apple cider vinegar and cacao powder in a blender until it’s smooth. Put in a container and leave to set for 1 hour in the fridge.

Scoop out a well in the muffins and fill it with the cherry jam. Pipe on some frosting and sprinkle on chopped chocolate.

Store in an air-tight container in the fridge for up to a week and take out 10 minutes before serving.