Line a muffin tin with 12 silicone baking cups and set it aside.

Prepare the cream filling by blending the soaked raw cashews, melted coconut oil, maple syrup, orange juice, and 1 teaspoon of the orange zest in a blender until smooth (about 30 seconds).

Transfer the filling to a small bowl and place it in the freezer to firm up a bit while you make the chocolate, keeping in mind you are aiming for a thicker custard-like consistency.

While the cream filling chills, add the cacao butter to a medium saucepan and melt it over the lowest heat setting (this takes anywhere from 5 to 15 minutes depending on how finely it’s chopped).

While the cacao butter is melting, whisk together the cacao powder, powdered coconut sugar, ginger, turmeric, and sea salt in a separate bowl.

Once the cacao butter has melted, whisk in the dry ingredients until well-combined.

• Turn off the stove and spoon approximately ¾-1 tablespoon of the chocolate into each muffin liner. You will need to stir the melted chocolate periodically to make sure the ingredients don’t separate.
• Place the muffin pan in the freezer for 10 minutes to allow the chocolate to firm up slightly.
• Once the chocolate is mostly solid, spoon about ¾ to 1 tablespoon of the cream filling into each of the muffin tins.
• Cover the filling with another ¾-1 tablespoon of the melted chocolate and return the pan to the freezer for another 5 minutes.
• Sprinkle the chocolate cups with the remaining orange zest and place them back in the freezer for 2 hours or overnight. The chocolate will be solid in about 20 minutes, but it takes a little time for the filling to become completely solid.
• Finally, pop the chocolate cups out of the silicone muffin liners, transfer them to a container, and store them in the freezer or fridge.