Healthy No-Bake Cashew Blueberry Cups
Delicious no-bake dessert filled with creamy cashew filling and fruity bursts from freeze-dried blueberries, perfect for any time snack.
Ingredients
For the crust
- 1/4 cup almond butter Creamy, adds richness
- 2 tbsp coconut flour Absorbs moisture, provides structure
- 1 tbsp sugar-free maple syrup Adds sweetness, moisture
For the filling
- 1 cup cashews, soaked Smooth texture when blended
- 1/4 cup coconut oil Adds creaminess, helps set
- 2 tbsp lemon juice Adds brightness, balances flavors
- 1 tsp vanilla extract Enhances flavor
- 1/4 cup freeze-dried blueberries Intense fruit flavor, texture
Instructions
Preparation
- In a mixing bowl, stir together the almond butter, coconut flour, and sugar-free maple syrup until fully combined.
- Let the mixture sit for a few minutes to allow the coconut flour to absorb the liquid, resulting in a less sticky dough.
- Divide the dough among the 8 wells of a silicone muffin mold, pressing down firmly to form a solid base.
Filling
- In a food processor or small blender, blend the soaked cashews, coconut oil, lemon juice, vanilla extract, and optional liquid stevia until smooth and creamy.
- Stir in the freeze-dried blueberries, breaking about half of them into smaller pieces for better flavor dispersion.
- Evenly distribute the blueberry cashew filling into the prepared crusts in the muffin mold.
Setting
- Place the filled muffin mold in the freezer for about an hour to firm up before removing.
Notes
Store leftovers in an airtight container in the refrigerator for up to a week; they also freeze well.