These Cashew Cream Raspberry Cups are deliciously creamy in every bite with a slight crunch. Its vegan along with being kid friendly and a crowd pleaser. They are beautiful to present and satisfying to the taste buds.
It’s time to indulge in baking some love and get consumed into love with your favorites.
My two favorites pamper me to no end and this Valentine’s Day I have some special plans for them. I am buying all favorite cartoon characters for Yashvi and it’s a surprise.
I have dedicated my whole schedule to her that day. In the evening we will have some special family time when Rohit is home. I will serve a special meal along with this beautiful and delicious Cashew Cream Raspberry Cups as a dessert.
Yashvi will have a fun Valentines party at school hence we have been little busy doing some craft for her friends.
She cannot stop asking me every minute ‘Mommy, what am I getting on that day”. I haven’t yet decided on a present for Rohit but Yashvi is ready with a handmade card for her dad this valentine’s day.
I am so excited for the day even though it’s a working day because that weekday is special.
How to make Cashew Cream Raspberry Cups
- For the special love dessert I first baked some cups in a muffin tray.
- The cups take about 12-15 minutes to be ready hence it’s not a time consuming dessert. It’s a healthy and delicious treat that will definitely bring a smile on your face with contentment.
- For the cups, firstly, I made a soft dough out of whole wheat flour, vanilla powder, salt, banana, fresh raspberries and olive oil.
- Secondly, I shaped them into muffin tray and baked in a preheated oven.
- Thereafter, I made a frosting cream with cashew nuts, fresh raspberries, vanilla powder, brown sugar and some cashew milk.
- Then, I just blended for 3 minutes all the cream ingredients in a blender.
- Afterwards, I filled them with raspberry cream and topped with more fresh raspberries and garnished with lots of grated dark chocolate.
They look not only beautiful but are an absolute delight to the taste buds.
These are mildly sweetened made with fresh and natural ingredients and so flavorful.
These Cashew Cream Raspberry Cups are therefore totally guilt free indulgent and ready in about 25 minutes. You can fill the cups with raspberry cream before they completely cool down so the cups are soft rather being too crispy.
However, if you desire a crispy dessert let the raspberry cups cool down completely. Just before serving fill them with raspberry cream and enjoy!
My other Valentine Day desserts are:
Happy Valentine’s Day!!!!!
If you get a chance to make this recipe then please leave your feedback in the comments below along with the ratings. In addition, you may tag @kiipfit on Instagram along with your cooked food photo.
Cashew Cream Raspberry Cups
For the cups
- 1 cup whole wheat flour
- 1 tbsp vanilla powder
- 1/2 tsp salt
- 1 large banana (mashed)
- 1/4 cup chopped raspberries (fresh)
- 1 tbsp olive oil
For the cashew cream
- 1 cup raw cashew nuts
- 1 tbsp vanilla powder
- 1/4 cup fresh raspberries
- 2 tbsp brown sugar
- 1/2 cup cashew milk
- 1/4 cup grated/shaved dark chocolate
- Preheat oven at 400 degree Fahrenheit and prepare a muffin tray by greasing it well.
- In a large mixing bowl combine all the ingredients for the cups in the same order as mentioned.
- With your hands form soft dough. The dough will be slightly sticky but firm and will nicely stick together.
- Divide the dough into 12 equal parts and roll each part on a greased surface to small round shape. Place the flat round dough in the muffin cups and shape it gently. Place the tray in the middle rack of the oven and bake for 12-15 minutes.
- In the meanwhile blend the cashew cream ingredients in the blender until smooth and creamy.
- Take out the tray from the oven (do not overcook or else the cups will become extremely crispy). Let it cool a little but not too cool. Just before the muffins come to room temperature fill them with raspberry cashew cream.
- Top the cups with fresh raspberries and garnish with grated/shaved dark chocolate and serve.
- For a softer texture of the cups fill them with the raspberry cashew cream just before they come to room temperature. If you desire a crispier base let the cups cool completely to room temperature and fill the cups just before serving.
- Do not over bake the cups. The cups have a subtle sweet taste and hint of tangy flavor because of raspberries. Overall this dessert in not too sweet and is on a milder side.