Blueberry Cream Cups with Salted Coconut Crumble

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I don't care what the thermometer says outside; winter is over. Now that it's almost officially spring, our bodies and our beauty are ready for reawakening. To celebrate, I created these Blueberry Cream Cups, with frozen berries since the real thing won't be in season for another few months. They only have a tiny amount of maple syrup, and no refined sugar, and they're full of skin-friendly healthy fats.

This recipe would be perfect for an Easter gathering or a cool-weather spring brunch. Just take the cups out of the freezer 3 to 5 minutes before you want to serve. Once it starts getting hot, they'll melt quickly and won't last long out of the freezer!

Blueberry Cream Cups with Salted Coconut Crumble

This recipe is inspired by the Cool Peppermint Cream Cups featured in the winter chapter of Eat Pretty— I've always wanted to make a fruit-based version! These are slightly sweet and slightly salty, but not too much of either. They're sweetened with blueberries and just a tiny bit of maple syrup, but nothing else. The raw cashews and coconut oil are packed with healthy fats for your skin and metabolism.

Makes 10

Blueberry cream cups:

  • 3/4 cup raw cashews, soaked for 4 hours or overnight
  • 1/4 cup coconut oil, melted
  • 1 cup frozen blueberries, partially or completely thawed
  • 1/2 tsp vanilla extract
  • 2 tsp maple syrup
  • pinch Himalayan salt or sea salt

Salted coconut crumble:

  • 4 tbsp unsweetened coconut flakes
  • maple syrup
  • Himalayan salt or sea salt

Additional equipment: silicone baking cups

Directions

To make the cream cups In a high-powered blender, combine the cashews, coconut oil, blueberries, maple syrup and salt until whipped and creamy, about 90 seconds. Scrape down the sides of the blender and blend once more to eliminate any lumps.

To make the salted coconut crumble, add just enough maple syrup to make the coconut flakes slightly sticky. Sprinkle a few pinches of salt into the coconut flakes and stir to combine. Taste and add more salt if desired.

Set 10 silicone baking cups on a tray or in a muffin tin, and divide cashew cream among cups. Using a butter knife or a clean finger, swirl the cashew cream until the tops are level. Sprinkle salted coconut crumble over the tops of the cashew cream and freeze at least 2 hours. To serve, unmold silicone cups and serve immediately. If the cups soften too much, return to the freezer to reset for a few minutes before serving.

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