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Vegan Raspberry Cream Cups

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Servings: 12 -14



  • 10-12 dates pitted
  • 100 g 1 cup desiccated coconut
  • 100 g 1 cup almond meal

Chia Raspberry Jam

  • 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.


*These cups are best enjoyed the same day they're made. They're still good the following day, but the "crust" tend to get soft if left overnight.
**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!