The Raw Cashew Raspberry Cups

On Sunday, I had the urge to go raspberry and blueberry picking now that they are in season. With so many seasonal fruits and vegetables, I have a long list of recipes I want to try and share with you. My Raw Cashew Raspberry Cups recipe being one of them. They are rich, creamy, tart and sweet. Did I mention they are dairy free?

Ingredients for crust

  • 1/2 cup dates, soaked for 10 minutes in warm water
  • 1/2 cup almonds

Ingredients for filling

  • 1 cup cashews, soaked overnight in fridge
  • 1/4 cup maple syrup
  • 1/3 cup coconut cream
  • 1/3 cup liquid coconut oil (or melted)
  • juice of 1 lemon

Ingredients for Raspberry layer

  • 1 cup raspberries, fresh
  • 1/4 coconut sugar (optional)


  1. Place almonds and dates in a food processor and chop until they are to your desired fineness. If the ingredients hold together, your crust is perfect.
  2. Press crust mixture firmly into cupcake pan cups, making sure that the edges are well packed and that the base is relatively even throughout. (Should be about 1/4" high). Rinse food processor well.
  3. Place coconut oil, cashews, coconut cream, maple syrup, and lemon in food processor and blend on high until very smooth.
  4. Pour the mixture out onto the crust (3/4 of the way). Rinse food processor well.
  5. Place the raspberries and sugar in food processor and blend until smooth. Pour onto the layer of filling. Place in freezer until solid.
  6. To serve, remove from freezer 5-10 minutes prior to eating. Enjoy!