Method (base)

1. Line a cupcake tin with 6 cupcake liners, set aside.
2. Crumble the biscuits into a blender along with the freeze dried raspberries and blitz until you have fine crumbs.
3. Add the dairy-free butter into a saucepan, heat on low until melted. Add the melted butter into the biscuits and pulse again to combine.
4. Add 2-3 tablespoons of buttery biscuit base into each cupcake case, and compact with something flat, like the base of a small glass or rolling pin. You want the mixture to go up the sides of the case, creating a cup shape for the fillings to sit in. Refer to video for example.
5. Set in the fridge to chill while you make the compote. 

Method (raspberry compote)

1. Stir the cornflour and water together to form a paste. Add all of the raspberry compote ingredients into a medium sized saucepan. Place on top onto the hob over a medium to high heat and bring to the boil. This will take around 5-8 minutes. Keep stirring with a heatproof spatula or wooden spoon to prevent the mixture from sticking and burning. It will start to turn thick. Once thick, remove from the heat and allow to cool for a few minutes. As it cools, it will thicken up even more and turn jelly-like.
2. Evenly spoon the compote into each cookie cup, then place in the fridge to chill, at least 1 hour.

Method (white chocolate ganache)

1. Fill a small saucepan 3/4 full with water, place over a low / medium heat. Place a heat proof bowl on top of the saucepan and add in the white chocolate (make sure the water isn’t touching the bowl). Allow the chocolate to melt.
2. Once melted, add in a tablespoon of coconut cream (you want to make sure it doesn’t split the chocolate hence why to only add a little at a time). Add as much coconut cream to make a creamy ganache. This also depends on what vegan white chocolate you use. If you’re scared / worried about the ganache splitting, simply use the melted white chocolate without the cream added, just apply a very thin layer of white chocolate.
3. Once you’ve added the chocolate, allow this to set in the fridge for around 30 minutes before adding on the cream. 

Method (cream)

1. In a bowl of a stand mixer with balloon whisk attachment, or in a bowl using an electric hand whisk, add in the whipping cream and a small drop of pink food gel (or some ground raspberry powder) and whip until soft peaks. 
2. Transfer the cream into a piping bag fitted with a medium sized round tip nozzle.
3. Pipe a bulb of the cream on-top of each dessert. Finish off with a drizzle of melted white chocolate, some freeze dried raspberries and a fresh raspberry. Go all out and even add some fresh mint leaves for a pop of colour. 
4. Serve and enjoy.