A layered raw chocolate and cherry dessert featuring a brown rice cereal base, a carob-cherry layer, frozen banana 'ice cream', and a final carob layer, all frozen into a cupcake shape.
1. **Bottom Layer:** Place brown rice cereal into silicon cupcake molds to form the base.
2. **First Chocolate Layer:** In a bowl, combine 1/3 cup carob powder, 1/4 cup unsweetened almond milk, chopped cherries, and 1 tsp coconut sugar. Carefully add this mixture over the brown rice cereal layer in the molds. Place the molds in the freezer to set.
3. **Banana "Ice Cream" Layer:** Blend frozen bananas until they reach an ice cream-like consistency. Spoon this mixture over the set chocolate layer in the molds. Return to the freezer to set.
4. **Top Chocolate Layer:** In another bowl, combine 1/4 cup carob powder, about 1/4 cup unsweetened almond milk, and a sprinkle of coconut sugar. Add this mixture as the final layer in the molds. Place back in the freezer to fully set until completely formed.
5. **Garnish and Serve:** Once the cupcakes are fully frozen and solid, remove them from the silicon molds. Garnish each cupcake with additional brown rice cereal and a cherry on top. Devour immediately.
