Healthy Raspberry Creamy Cups
- 1 cup Pitted Dates - soaked for at least 5 hours
- 1 cup Almond Meal
- 1/2 cup Shredded Coconut
- 1 1/2 tbsp. Coconut Oil
- 1/3 cup Water from soaked dates
- raspberry Cream
- 2 cups Raw Cashews - soaked for at least 5 hours
- 1/4 cup Coconut Oil
- 2 tbsp Maple, Rice Syrup or Agave Syrup
- 2 tbsp Lemon Juice
- 1 cup Coconut Milk
- 1 1/2 cup Frozen Raspberries
- 1/2 cup Frozen Raspberries for garnish
Soak the Pitted Dates for at least 5 hours, preferably overnight. Drain well when ready but make sure to keep some of the soaking water.
Place all the ingredients in a powerful Blender or Food Processor and blend in small pulses until a sticky dough forms.
Line a Cupcake/Muffin Tray with cupcake Liners, then place about 1 tbsp. of the Cups Base Dough at their bottom.
Press the dough with the bottom of a glass to make sure the base is well packed and tight.
Place the tray in the freezer to set for at least 30-45 minutes.
Soak the Raw Cashews for at least 5 hours, preferably overnight. Drain well when ready to use.
Place all the ingredients in a powerful Blender or Food Processor and blend for a few minutes until creamy and smooth.
Taste and adjust with more Raspberries, Syrup or Coconut Milk if needed.
Pour some batter in every cupcake liners to cover the date crust. You can almost fill them completely.
Place a few Frozen Raspberries on top of each cups as a Garnish, then place back in the freezer to set for at least 2 hours.
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