Raw Vegan Raspberry Cups
Print Recipe

Raw Raspberry Cups

These Raw Raspberry Cups are the ultimate summer treat. This Gluten Free, Vegan Dairy-Free Cheesecake Cups recipe will please any crowd, whether or not they are vegan!
Prep Time15 mins
Cook Time0 mins
Resting time2 hrs
Total Time2 hrs 15 mins
Course: Dessert
Cuisine: Vegan
Servings: 12 cups

Ingredients

Cups Base

  • 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

Instructions

Cups Base

  • 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.

Raspberry Cream

  • 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.