CREAM: Add the tigernut flour and palm shortening to a mini food processor and process until the mixture starts to come together, then stick to the sides of the bowl. Scrape down the sides and add about half of the cranberries, processing until the mixture is combined. Scrape and repeat with the rest of the cranberries, avocado oil, honey and sea salt. Process until you have a smooth, creamy, peanut butter-like filling mixture that is lightly flecked with pieces of cranberries. Transfer the cranberry butter to a bowl and chill in the refrigerator. Wash & wipe the food processor bowl clean.

BLEND: Set out 10 cupcake liners (mine had a bottom diameter of 2 inches / 5 cm) on a tray that will fit into your fridge easily. Add all of the ingredients for the carob shell to the bowl of the mini food processor and blend until smooth.

LINE: Use a 2 tsp / 10 ml scoop or measuring spoon to fill the cupcake liners with enough of the carob mixture to cover the bottoms, saving the leftover carob mixture for later. Chill the filled cupcake liners until just set, about ten minutes or so.

FILL: Divide the cranberry butter filling evenly between the cups, spooning a rounded tablespoon of mixture into the middle of each cupcake liner. Smooth and flatten the cranberry mixture so that it is level on top and doesn’t quite touch the sides of the cupcake liners – this will leave enough of a gap for the top layer of carob shell to seal nicely.

FINISH: Spoon enough carob mixture over the top of the filled cranberry butter cups to cover the filling and seal the sides, about 4 tsp / 20 ml of the carob shell mixture per cup. Smooth any bits of filling trying to poke their way through the top carob layer!

CHILL: Refrigerate until the carob shell mixture is completely set, at least 30 minutes. Alternatively, you can freeze them for a quicker set. Cups can be stored in the refrigerator or freezer for up to a week or up to 3 months respectively, see my notes below.