I’ve always loved cheese cake and these mini cashew cream cup cakes is the best dairy-free substitute I’ve tasted for the real thing, thanks to the creaminess of the coconut cream and the tang of the lemon juice used in this recipe.
This no bake recipe is so easy a child could make them. But even though they’re cupcakes, I see them as more of an adult dessert.
What makes them special is the complexity of flavors. They’re salty and crunchy from the chocolate chips and cashew butter with the added freshness of figs on top.
Good thing they come in individual-sized servings for portion control because they’re way too good.
They are so creamy, in fact, they can be eaten with a spoon like creme brulee.
Like most of my recipes, these are created through improvisation. So of course they can be customized to fit your tastes.
Don’t have cashew butter? Use almond butter instead. Or top them with berries or bananas instead of figs. And to make these cupcakes even more adult add a splash of orange liquor.
Don’t hold off making these just because you don’t have all the ingredients. The only essential are raw cashews, lemon and coconut cream* (a heavenly combination).
*I buy canned coconut cream at my local Trader Joes, but if you can’t find any near you just refrigerate coconut cream overnight and half of it will solidify into cream.
Ingredients
1 cups of cashews (that have been soaked in water over night and drained)
1 lemon, juiced
1/2 teaspoon of vanilla extract
1/4 teaspoon of salt
2 Tablespoons of maple syrup
2 Tablespoons of ghee or coconut oil
1/2 can of coconut cream *
1/4 cup of chocolate chips
1/4 cup of cashew butter
1 or 2 sliced figs (or your favorite fruit for garnishing)
optional: 1 teaspoon of grass fed gelatin (for a boost of nutrition)
optional: 1/2 teaspoon of orange liquor
How to
Soak cashews over night and drain the liquid.
To make the cashew cream, put cashews in your food processor with the lemon juice, salt and vanilla, maple syrup, coconut cream, melted ghee or coconut oil and optional gelatin and process until its smooth.
Line a muffin tin with cupcake liners and put a dollop of cashew butter in each and divide the chocolate chips between them.
Spoon in the cashew cream mixture until full and top each cupcake with sliced figs.
Put in the fridge for a couple of hours for the cashew cream to solidify. If you are an impatient type like me you can put the in the fridge for half and hour and in the freezer for 20 minutes and enjoy quicker!
- 1 cups of cashews (that have been soaked in water over night and drained)
- 1 lemon, juiced
- ½ teaspoon of vanilla extract
- ¼ teaspoon of salt
- 2 Tablespoons of maple syrup
- 2 Tablespoons of ghee or coconut oil
- ½ can of coconut cream *
- ¼ cup of chocolate chips
- ¼ cup of cashew butter
- 1 or 2 sliced figs (or your favorite fruit for garnishing)
- optional: 1 teaspoon of grass fed gelatin (for a boost of nutrition)
- optional: ½ teaspoon of orange liquor
- Soak cashews over night and drain the liquid.
- To make the cashew cream, put cashews in your food processor with the lemon juice, salt and vanilla, maple syrup, coconut cream, melted ghee or coconut oil and optional gelatin and process until its smooth.
- Line a muffin tin with cupcake liners and put a dollop of cashew butter in each and divide the chocolate chips between them.
- Spoon in the cashew cream mixture until full and top each cupcake with sliced figs.
- Put in the fridge for a couple of hours for the cashew cream to solidify. If you are an impatient type like me you can put the in the fridge for half and hour and in the freezer for 20 minutes and enjoy quicker!
