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1
If necessary, grind cashews in high speed blender until well ground, and scoop out 8 tablespoons of flour.
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2
Add flours and syrup into high speed blender, blending until sticking together. If mixture is too dry, add 1/2 teaspoon of syrup at a time until sticking well. I do not like for this layer to be too sticky or it will be difficult to use, trust me.
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3
Next, place 6 mini cups into a mold of some sort. The only mold I had on hand was a muffin tin.
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4
Equally divide dough into 6 mini cups and press to form a layer without crust. The sides will bloom outward a bit during the pressing process if cups are placed in a tin with larger cup molds, but that is okay. Don't press too much to fill the cups, but press enough to form a layer. Once finished, place in refrigerator until second layer is made.
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5
Scoop two tablespoons of coconut oil and melt in small saucepan on low heat over stove. Add white chocolate baking chips while still on low heat. Stir every now and then to incorporate well. Remove from eye once chips are melted. Add maple syrup and stir.
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6
Remove cups from refrigerator and equally divide second layer mix over the 6 mini cups. Place back into refrigerator for second layer to harden, which takes about thirty minutes to an hour.
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7
When the second layer seemed more firm (15-30 minutes), I added edible flower petals to top, pressing for them to adhere and stay. Be certain to store in refrigerator.
