These vanilla cashew cream raspberry cups are vegan, healthy and a wonderful creamy texture. The cream layers are cashews with vanilla and lemon, while the raspberry center is a luscious puree. Simple yet delicious. Brunch, snack, dessert! I love easy versatile recipes like this one!
(For 4 cups)
Soak 1 cup cashews overnight, rinse and add to blender or food processor along with the dates maple syrup, vanilla lemon, salt and nut milk. Blend, pour into cupcake liners, filling about 1/3rd. Put the tray in the freezer for 10 minutes or 20, while you puree the raspberries. Just smash and stir in the lemon juice. For a more liquidy consistency, add a tbsp of water. Spoon onto the hardened first layer of the cups, return to freezer for 10 minutes, and then pour on the remaining batter and freeze for 30 minutes, sprinking on a few crushed nuts to the top after 5-10 minutes in the freezer so they adhere to the top but don’t sink. We suggest storing the finished cups into the refrigerator. We serve half per person because they are rather filling, like fudge. Enjoy!
- 1 cup cashews (soaked overnight, rinsed)
- 3 tbsp date butter (or 3 soft medjool dates)
- 1 tbsp maple syrup (2 for more sweet flavor)
- 1/2 cup nut milk
- 1/2 tsp vanilla paste
- 6 tsp lemon juice
- 1/2 tsp salt
- 1 tsp Lucuma Powder (superfood for added fiber and vitamins)
- 1 cup raspberries
- 1/4 tsp lemon juice
Per cup (recipe makes 4)
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