Recipe: Cashew Cream Cups

So, have you noticed that Charish and I are kind of “foodies”? Yea, we like our food:) Those of you who have followed our blog for awhile know that I have a MAJOR sweet tooth and that desserts are near and dear to my heart. Well, lately I’ve been obsessed with a new form of dessert making: raw (and vegan) desserts! Yes, completely uncooked, dairy-free, egg-free desserts. You may be thinking, “you can make a dessert without butter or eggs?” Yes. And it can be delicious. I’ve become quite fond of raw desserts because they are all natural and the nutrients are unaffected since there is no heat or heavy processing. They also contain MUCH less fat and calories than their counterparts and no cholesterol (cholesterol is only found in animal meat and byproducts). On top of that they are packed full of protein, iron, and fiber. To my delight, I have discovered that you can make yummy cheese, sour cream, whipped cream, tart/pie crust, cheesecake, etc. from things as basic as dates, walnuts, cashews, orange juice, and avocado. My eyes have been opened to this completely new (but not so new) form of making food. Many of the raw dessert recipes that I’ve come across require nothing more equipment-wise than a blender or food processor. I really enjoyed my latest recipe trial: cashew cream cups. They are very simple to make, but require some time for setting. Here’s the recipe:

Cashew Cream Ingredients:

  • 1 cup raw cashews
  • ¼ cup agave nectar (maple syrup can be substituted)
  • 1 tsp vanilla extract
  • ¼ cup filtered water

Walnut Crust Ingredients:

  • 1 cup walnut pieces
  • 2 medjool dates (maple syrup or agave nectar can be used as well)
  • ¼ tsp pink Himalayan salt (I used the salt I had, kosher salt)
  • 1 heaped tsp coconut oil

Toppings (optional)

  • handful of fresh blueberries
  • 1 sliced kiwi

Preparation:

  1. Place the cashews in a bowl and cover with filtered water. Cover the bowl and allow to soak overnight.
  2. Place the walnuts and salt in a hand blender or food processor and blitz. Add the dates (remember to remove the stone!) and coconut oil and blitz until a fine rubble is formed, scraping down the sides with spatula as you go. It should come together in a clump and then turn it out into a clean bowl. If you have tarts tins, use them, if not, take a quarter of the mixture and using your hands shape into a muffin mold/tin until a cup shape has been formed. Do the same for three more portions and place in freezer for several hours.
  3. Drain the cashews and place in a blender with a quarter cup of filtered water, the agave and vanilla extract and blend until completely smooth. Again, scrape down the sides using a spatula ensuring there are no bits in the mixture. Keep blending until it is super smooth, adding a little more water if necessary – not too much, remember you can always add more but you can never take away!
  4. Transfer the cream to a Tupperware dish and refrigerate for several hours.
  5. Remove the walnut cups from the freezer and allow to slightly thaw for a few minutes before running a knife around the edge (I found a butter knife works best) and carefully easing out each cup – the coconut oil will ensure they won’t stick to the muffin molds.
  6. Spoon several tablespoons of cashew cream into each cup and top with sliced kiwi and a few fresh blueberries – or any fruit of your choosing.

~Evelyn

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