I feel that sometimes healthy fats don’t get enough recognition for being considered a necessary and essential part of a healthy and balanced diet. People often avoid fats altogether in fear of gaining extra weight, or increasing their cholesterol. While not all fats are good for you (and yes most can cause weight gain), there are necessary fats that our bodies need on a day-to-day basis in order to function properly. A lot of those healthy fats can be found in good whole foods such as coconut oil, avocados and nuts (only to name a few).
These delicious and creamy cashew & coconut cups contain good, healthy fats from both the cashews and coconut oil. They’re also simple to make, and great to keep in your freezer for a quick snack!
Vegan, Vegetarian, Plant-based, Dairy-free, Gluten-free
Total time: 20 minutes prep; 6 hours in the freezer
Recipe makes approximately 12 cups.
For the crust:
3/4 cup cashews
1/3 cup shredded coconut flakes
3 tablespoons coconut oil (melted)
2 teaspoons maple syrup
1 teaspoon vanilla
1/4 teaspoon sea salt
For the filling:
1-1/2 cups (vanilla) coconut yogurt (I used the So Delicious brand, you can find it here)
1 teaspoon coconut oil (melted)
3/4 teaspoon cinnamon
1 tablespoon coconut sugar (optional)
For the topping:
Shredded coconut flakes
You will also need:
Medium sized cupcake holders (I just used paper ones, because of the coconut oil in the recipe the cups won’t/shouldn’t stick to the sides)
1. In a food processor, or blender, pulse your cashews on high speed for 30 seconds. You want to make sure they’re in small pieces. Next you can combine the remainder of your crust ingredients. Blend well until a rough, wet dough begins to form. Once done, set aside.
2. In a separate bowl combine your filling ingredients. For this you can just mix your coconut yogurt, coconut oil, cinnamon and coconut sugar (optional) with a spoon. Set aside once done.
3. Prepare your cupcake/muffin trays by placing your cupcake holders inside each one.
4. Next spoon approximately 1 tablespoon of your cashew crust into each holder. Press firmly down and around the edges with your fingers to lay the crust flat in each holder.
5. Now add approximately 1 to 1-1/2 tablespoon(s) of your yogurt mix into each holder, on top of each crust. Swirl around to make sure all edges are covered.
6. Finally top each one with coconut flakes. Pop into the freezer for a minimum of 6 hours.
Once your cashew coconut cups have been in the freezer for 6 hours they’re ready to eat! Before eating, let your cups sit for a few minutes to soften. Place any extras back into the freezer for later! If you’re keeping your cups in the freezer for longer than a day, cover with some plastic wrap to prevent them from spoiling, and to also prevent freezer burn.