Easy Vegan Dessert Cups with Cashew Cream and Coffee
Ever since I left my day job to focus entirely on the blog, I've found myself working completely alone.
There's nobody to gossip with by the coffee machine.
I don't go out to lunch with my office buddies. (Come to think of it, what lunch break?)
No company retreats.
And no paycheck showing up on the 10th of the month, either.
Don't get me wrong: this is not a pity party. I love it. Working from home with my space heater and slippers is pretty much living the dream.
But I'll admit that sometimes I miss having coworkers.
People I can bounce ideas off, or just share that feeling of being in the same professional boat.
One colleague I really respect—and really like—is Moran Raskin (an Israeli vegan food blogger), from Vegan High Tech Mom.
She's an inspiring woman. I usually cringe a little at the word "inspiring," but it genuinely fits her.
She left a coveted tech job to dive into the world of vegan food and recipes. Just went for it. No fear.
I love people like that. People who don't let anything stand in their way.
Moran came over two weeks ago, and we made these easy vegan dessert cups and talked shop. Finally, a colleague I could talk to face-to-face!
I was also ridiculously excited to film someone other than myself for a change. Woo-hoo!
A Little About These Easy Dessert Cups
The base is cashews and coconut cream, with flavors like lemon, vanilla, or coffee.
You can replace the cashews with the same amount of water-soaked almonds, and the coconut cream with the same amount of cocoa butter.
Nutrition
One dessert cup, out of 6 servings, weighing 140 g (4.9 oz), contains:
- 550 calories
- 11 g protein
- 62 g (2.2 oz) carbohydrates
- 26 g fat (including 10 g saturated fat)
Without the crumble, one serving weighs 70 g (2.5 oz) and contains:
- 290 calories
- 5 g protein
- 23 g carbohydrates
- 18 g fat (including 9 g saturated fat)
Easy Vegan Dessert Cups
Ingredients
For the Cream
- 180 g (6.3 oz) raw cashews, soaked in water to cover for at least 4 hours 1 1/3 cups
- 100 g (3.5 oz) coconut cream, 20% fat (moooo!) 1 2/3 cups
- 100 g (3.5 oz) maple syrup 1/3 cup
- 20 ml (4 teaspoons) coconut oil 2 tablespoons
- 1/2 lemon, juiced
- Pinch of salt
- 1 teaspoon vanilla extract
- 1 teaspoon instant coffee
For the Crumble
- 150 g (5.3 oz) quick-cooking oats 1 1/4 cups
- 60 g (2.1 oz) almond flour 3/4 cup
- 30 g (1.1 oz) pecans 1/4 cup
- 30 ml (2 tablespoons) coconut oil 3 tablespoons
- 170 g (6 oz) maple syrup 1/2 cup
Instructions
Make the Cream
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Drain the cashews and add them to a blender with the remaining cream ingredients, except the coffee and vanilla extract.
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Blend until completely smooth, with no lumps.
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Transfer half the cream to a separate bowl and stir in 1 teaspoon vanilla extract and 1 teaspoon (or 2) instant coffee.
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Pour the two mixtures into serving glasses, layering one on top of the other.
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For the neatest layers, put the glasses in the freezer for a few minutes between layers so they don't blend together.
Make the Crumble
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Place all the crumble ingredients in a bowl and mix lightly with a spoon.
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Use your hands to form small clusters of the mixture on a baking sheet.
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Spread the crumble across the baking sheet and place in an oven preheated to 170°C (340°F).
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Stir every few minutes and keep an eye on it so the crumble doesn't burn.
Recipe Video
A Few Notes
You can skip the crumble and add fresh fruit and/or chocolate instead.
