These no bake, vegan raspberry cream cups are extremely satisfying sweet bites and are the perfect sweet treat for any occasion!
Strawberries used to be my favourite berry. But these days, that number one spot is being threatened by raspberries. As I get older, I’m starting to prefer the complex flavours of raspberries. It’s something about that sweet, yet slightly tart taste of raspberries that I cannot get enough of.
A juicy sweet strawberry is pretty spectacular, but when you get a plump, juicy, luscious raspberry with that deep, sweet tart taste that almost melts in your mouth, oh my, you can’t beat that.
So these cups are made by making a mini cup “crust” with a dates, coconut and ground almonds.
The crust is then filled with a little bit of chia raspberry jam, whipped coconut cream and topped with a fresh, plump raspberry.
These vegan raspberry cream cups are free from refined sugars, but I like to add a little bit of icing sugar on top, just to make it look a little bit more pretty. But you can leave that out if you wish, they will still be nice and sweet!
These vegan raspberry cream cups are best enjoyed the same day they’re made! The longer you keep them out, the softer they will get. This will not affect the flavour, but will make them softer and less sturdy!
The same goes if you leave them overnight; the “crust” will soften, but the taste will remain great!
- 10-12 dates pitted
- 100 g 1 cup desiccated coconut
- 100 g 1 cup almond meal
- 125 g fresh raspberry
- 1.5 tbsp chia seeds
- 2 tsp maple syrup optional
- 1 can of coconut milk left in the fridge overnight.
- Fresh raspberries about 12-14
Place dates in a blender, blend until smooth. Add coconut and almond flour. Depending on the dates (their size, how sticky they are etc) you might need more or less of almond flour and coconut. If it's too wet, add a little bit almond flour. If it's too dry and crumbles, add another date. Blend until it resembles a dough.
Press the dough firmly into small forms such as silicon forms or a mini cupcake tray lined with cupcake forms. Place in the freezer to chill whilst preparing the chia jam and whipped coconut cream.
Mash the raspberries with a fork in a bowl. Add the chia seeds and maple syrup and mix until fully combined. Place in the fridge and leave to set for 10-15 minutes.
Take the can of coconut milk that's been in the fridge overnight and scoop out the white thick creamy top part. Place the cream in a mixing bowl and whisk until creamy and smooth, which takes about 1 minute.
Remove the tarts from the freezer and remove them from the forms.
Fill each tart with about 1/2 tsp jam and pipe the coconut cream on top of the jam. Finish the cups by placing one raspberry on top of the cream.
**To make the coconut whipped cream, place a can of coconut milk in the fridge overnight. This will separate the cream and the liquids, so you can easily scoop out the cream and whip it. Don't throw away the the liquid! You can use it in smoothies!