Alright, alright, I know it’s still the dead of winter so WHY am I making frozen desserts this time of year? Well, let me tell you. I went on a bit of a nut-shopping spree at Costco recently so I’ve been keeping my eyes peeled for ways to use them up. That’s not to say there’s no reason not to have a bunker’s worth of nuts on your shelf for snacking at all times of day, but I thought it would be nice to get a bit creative with my consumption habit.
ENTER: these frozen raspberry hibiscus coconut cashew cups (that’s a mouthful, hey?). I came across Christiann Koepke‘s gorgeous photo of her Raw Raspberry Coconut Cashew Frozen Bars and I was instantly drawn to the bright colors in her photos. AND as a bonus, she used TWO kinds of nuts in her version so I knew I could use up a bit of my supply.
I switched up a few things here and there in my batch, like using brazil nuts instead of hazelnuts and leaving out beets (I KNOW, beets are usually my jam but I didn’t have any on hand). As a result, I have a freezer full of these delicious frozen treats and the only thing that’s stopping me from eating them non-stop is, well, it’s still a liiiitle cold out.
Despite that, I PROMISE you these are worth it. Plus, don’t we all still eat ice cream in the winter anyway?
Raspberry Hibiscus Coconut Cashew Cups
Ingredients
For the crust
- 1.5 cups brazil nuts, toasted
- 1 tbsp almond flour
- 4 dates, soaked for 10 minutes
- 1 tbsp coconut oil, melted
For the cashew coconut layer
- 1 cup roasted cashews, soaked overnight
- 1/2 cup coconut cream
- 1/4 cup unsweetened shredded coconut
- 1 tbsp honey
- 1 tsp vanilla
- juice of 1/2 lime
- 1/4 tsp salt
For the raspberry hibiscus layer
- 2 cups frozen raspberries
- 1/2 cup coconut cream
- 3 tbsp steeped hibiscus tea, cooled
- 5 dates, soaked
- juice of 1/2 lime
For garnish
- flaky sea salt
- lime zest
Instructions
- In a food processor, combine all crust ingredients and pulse until well combined. Press into the bottom of a 12 muffin tin pan. If you have any crust mixture leftover, place into another regular or mini muffin tin pan and place pans in freezer while you make the cashew cream.
- Combine all cashew cream ingredients in a food processor until well combined. Add on top of crust layer in muffin pans and place in freezer.
- In a food processor or blender, add raspberry hibiscus layer ingredients and blend til smooth. If you need more liquid, add more hibiscus tea by the tablespoon full until smooth. Layer on top of muffins, top with sea salt and lime zest, and place into the freezer for at least one hour to set
- To remove, place warm water in a sheet pan and place frozen muffin tins on top. Wedge a knife into the sides of the cups until they pop out.