Raw Strawberries and Coconut Cream Cups

V - GF - DF - RSF - EF



1/2 cup almonds

6 tablespoons desiccated coconut

1/2 cup pitted dried dates soaked in boiling water for 15 minutes then drained

Top layer

1/2 cup light coconut cream

1 punnet of strawberries

1/2 teaspoon vanilla extract

1 tablespoon pure maple syrup

1 teaspoon coconut oil melted Method:


  1. Blitz all the base ingredients together in a blender or food processor until well combined.

  2. Press the mixture down firmly into silicon moulds or cupcake cases. Set aside.

Top layer

  1. Blitz all the ingredients together in a blender until smooth and well combined.

  2. Pour the mixture over the base and pop in the freezer to set. Option to sprinkle with coconut threads or desiccated coconut before putting them into the freezer.

  3. Keep stored in the freezer, and when you are ready to eat them allow them to soften a little at room temperature (if you have the patience :) )


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