Creamy Cashew Cups
No-bake (raw), creamy, cashew yumminess! So lovely to have on hand in the freezer for a special occasion such as... right now!
These treats are so easy to make using a food processor and a blender. First I make the base with a small food processor. Even a small machine will usually accommodate all of the ingredients (about 1 2/2 cups) and will process the base ingredients in less than a minute.
I like to use silicone muffin pans or cups to help form these treats. To make the cashew cups in the photos above I used a silicone mini muffin pan like this one with 12 cavities that are 4.5 cm (1 3/4 in ) wide at the top. Silicone or paper liners for metal muffin pans will also work.
The main ingredient in the filling is raw cashews which need to be soaked in water for a minimum of 4 hours to soften them for blending. I usually purchase a 220g package (about 1 2/3 cups) and soak them in a container of water in the fridge overnight. However, if you prefer the hot-water method of soaking raw cashews you may also use it for this recipe.
This recipe includes the option of adding a flavourful swirl of fruit compote before freezing. Just before serving I sometimes top each cashew cup with a fresh berry that complements the flavour of the swirl.
(CREAMY CASHEW CUPS
No-bake (raw), creamy, cashew yumminess! So lovely to have on hand in the freezer for a special occasion like... right now! (Please follow the tip below for pre-soaking the cashews before beginning this recipe.*)
AUTHOR: Beverley Noseworthy
MEAL: Dessert, snack
DIETARY INFO: Gluten free option, vegan
MAKES: 24 small or 12 standard-size treats molded in silicone muffin pans or cups (or alternatively, in a muffin pan with paper liners)
FOR THE BASE (makes about 1 1/2 cups or 375 mL)
FOR THE CASHEW FILLING (makes about 2 3/4 cups or 625 mL)
SUGGESTED GARNISHES (Optional)
TO MAKE THE BASE
1. In a food processor, pulse the ingredients for the base a few times until the mixture comes together.
2. Spoon about 1 tablespoon of the mixture in each muffin cup or cavity and press evenly into place.
3. Place in the refrigerator/freezer to chill while you make the filling.
TO MAKE THE CASHEW FILLING
1. In a medium saucepan, add the coconut milk, maple syrup and coconut oil. Heat on a low setting, stirring occasionally, until the mixture liquifies.
2. Pour the mixture in a blender jar. Add the soaked and drained cashews, lemon juice, vanilla extract and sea salt. Also add the cinnamon if you wish. Purée for one minute or until the filling is very smooth. Pour the filling over the base in each muffin cup. If you wish, add 1/2 teaspoon of jam or compote on top of the filling in each cup and swirl gently with a toothpick. Chill in the freezer until solid (at least 1 hour).
3. Remove from the freezer about 10 to 15 minutes before serving. If you wish, top with a berry and a fresh leafy herb before serving. I sometimes match the berry garnish to the flavour of the compote swirl.
4. Any extra frozen cashew cups should be wrapped well and stored in the freezer. Best if used within a few days.
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