Raw Blackberry and Raspberry Cup Cakes - my first ones ever!

Ok, so this is the very first time making raw cakes - and cake making is really not what I'm best at.
Measurements are potentially a bit off - I didn't write anything down going along...

Crust:
4 dried dates
2 tbsp rolled oats
1 tbsp coconut oil
1 tbsp raw cocoa powder

Blend all and shape into cup cake wrappers

Blackberry and Raspberry filling:
1 dl soaked cashew nuts
3 dl defrosted black- and raspberries - squeeze and save the juice

½ tsp soy lecithin
2 tsp agave syrup or other raw sweetener
½ tsp psyllium seed husks (optional)

Blend all and fill into crusts.

Coconut and mint sprinkles:
Dried shredded coconut
Mint leaeves

Chop, chop, chop...

Whipped cream:
½ dl soaked cashew nut
1 tbsp coconut oil
½ tsp soy lecithin
1 tbsp juice from berries
½ tsp psyllium seed husks (optional)

Vanilla - seeds or extract to taste

Blend - holding back juice gradually until smooth.
Decorate - and serve immediately.

Final decoration:
Mint leaves