No Bake, No Sugar Strawberry Cups

Name: No Bake, No Sugar Strawberry Cups
Prep time: 240 min
Cook time: 35 min
Total time: 275 min
Yield: 12 servings
Ingredients: 100g Pitted Dates; 100ml Water; 50g Ground Almonds; 150g Oat Flour; 150g Cashews; 150ml Water; 250g Strawberries; 2tbsp Agave Syrup; 50g Raspberries

Delightful little dessert cups made with a wholesome oat and almond base filled with a creamy cashew-strawberry mixture. These elegant treats are naturally sweetened with dates and agave nectar, making them a healthier alternative to traditional desserts. Perfect for summer gatherings or anytime you want to impress guests with a nutritious yet indulgent-tasting dessert.

Total Time

275 min

Difficulty

Servings

12 servings

Categories: Desserts Pies & Tarts

Allergens: Tree Nuts

Cups Instructions

Place the pitted dates in a bowl. Bring 100ml water to a boil and pour over the dates. Let them soak for 15 minutes to soften.
Preheat the oven to 170°C (340°F).
Transfer the soaked dates along with 50ml of the soaking water to a food processor and process until smooth.
Add the ground almonds and oat flour to the food processor and process until a cohesive dough forms.
Take about 2 tablespoons of the mixture and roll it into a ball. Flatten between your hands, then press it into a silicon muffin mold, creating a cup shape with a hollow center.
Repeat with the remaining dough to fill all cups in the muffin mold.
Bake in the preheated oven for 15-20 minutes, or until the cups become slightly brown around the edges.
Remove from the oven and allow the cups to cool in the molds for 15 minutes.
Carefully remove the cups from the molds and transfer to a wire rack to cool completely.

Strawberry Cream Instructions

Place the cashews in a bowl. Bring 150ml water to a boil and pour over the cashews. Let them soak for 15 minutes, then drain.
Meanwhile, place the strawberries (fresh or frozen) in a pot and cook over medium heat for 15 minutes, stirring occasionally.
Allow both the strawberries and cashews to cool completely.
Once cooled, transfer the strawberries and cashews to a food processor. Add the agave nectar and process until smooth and creamy.
Refrigerate the cream for at least 4 hours to set and firm up.
Just before serving, fill each cup with the chilled strawberry cream.
Garnish with fresh raspberries and serve immediately.

Notes

Keep the cups and cream separate until serving to prevent the cups from becoming soggy.
Both the cups and cream can be stored in airtight containers for up to 5 days.
You can substitute strawberries with other berries like raspberries or blueberries for variation.
For a nuttier flavor in the cups, try toasting the ground almonds before mixing them into the dough.
If you don't have oat flour, you can make your own by processing rolled oats in a food processor until finely ground.
The cream will continue to thicken as it chills, so don't worry if it seems a bit runny at first.
For a smoother cream, you can soak the cashews for longer, up to 4 hours or overnight in the refrigerator.
Ingredient check: the instructions garnish with raspberries, so raspberries are included in the ingredients list (use more/less to taste).
Despite the recipe name, the cups are baked as written; if you want a truly no-bake version, you can press the cups into molds and chill/freeze until firm instead of baking (texture will be softer).

Equipment Needed

Mixing Bowl
Kettle
Food Processor
Spoon
Oven
Muffin Tin
Wire Rack
Kitchen Scale
Measuring Cups
Colander
Pot
Stove
Wooden Spoon

No Bake, No Sugar Strawberry Cups

Cups Instructions

Strawberry Cream Instructions

Notes

Equipment Needed

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