No Bake, No Sugar Strawberry Cups

No Bake, No Sugar Strawberry Cups

  • Prep Time: 240 minutes
  • Cook Time: 35 minutes
  • Total Time: 275 minutes
  • Yield: 12 servings
  • Difficulty: 2 (1 - 5)
  • Allergens: Tree Nuts
  • Categories: Desserts Pies & Tarts
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.

Cups Instructions

  1. 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.
  2. Preheat the oven to 170°C (340°F).
  3. Transfer the soaked dates along with 50ml of the soaking water to a food processor and process until smooth.
  4. Add the ground almonds and oat flour to the food processor and process until a cohesive dough forms.
  5. 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.
  6. Repeat with the remaining dough to fill all cups in the muffin mold.
  7. Bake in the preheated oven for 15-20 minutes, or until the cups become slightly brown around the edges.
  8. Remove from the oven and allow the cups to cool in the molds for 15 minutes.
  9. Carefully remove the cups from the molds and transfer to a wire rack to cool completely.

Strawberry Cream Instructions

  1. Place the cashews in a bowl. Bring water to a boil and pour over the cashews. Let them soak for 15 minutes, then drain.
  2. Meanwhile, place the strawberries (fresh or frozen) in a pot and cook over medium heat for 15 minutes, stirring occasionally.
  3. Allow both the strawberries and cashews to cool completely.
  4. Once cooled, transfer the strawberries and cashews to a food processor. Add the agave nectar and process until smooth and creamy.
  5. Refrigerate the cream for at least 4 hours to set and firm up.
  6. Just before serving, fill each cup with the chilled strawberry cream.
  7. 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.