Cherry and Berries Coconut Cups

Name: Cherry and Berries Coconut Cups
Prep time: 15 min
Cook time: 30 min
Yield: 2
Cuisine: American
Ingredients: 1/2 cup black cherry juice ((100%, condensed to 2 tablespoons) ); 1/4 cup virgin coconut oil; 3 Tbsp almond meal ((or cashew meal)); 1 Tbsp coconut manna ((creamed coconut or coconut butter)); 5 raspberries ((ripe)); 1 strawberry ((medium, ripe)); 1 tsp vanilla extract ((pure)); 1 tsp cacao powder ((optional, if you want a chocolate flavor)); 1 Tbsp virgin coconut oil; 1 tsp white vanilla powder ( (or better than milk rice powder)); 1/2 tsp agave syrup ((or pure maple syrup)); 1/8 tsp red beet juice; dark chocolate ((shaved, raw; optional))

Posted on November 9, 2015 by Susanna Liang in Desserts

Serves

Level

Mod

Ingredients

Ingreds.

Total

30min

Serves

Level

Mod

Ingredients

Ingreds.

Total

30min

Cherries are a truly marvelous tree! Not only do they produce such delicious, gorgeous fruit, but they also create some of the showiest, prettiest puffy flower displays of all the plant kingdom. In cities around the world, spring begins with the unfurling of thousands of these ephemeral pink flowers, which are gone in just a matter of weeks.

Now, the cherries that produce the beautiful flowers are actually different cultivars than the ones which make the yummy fruit. But just look what happens when you combine the sweet, tart flavor of the fruit, with the serene beauty of the flowers! it makes for quite a picture.

Even if you don’t have some gorgeous cherry blossoms on hand, you can still make these delicious cherry and berries coconut cups! They will still be absolutely stunning, both on the plate and in your mouth.

The recipe does call for heating up the cherry juice in order to condense it. If you want to stick to purely raw, you can probably get away with just using 2 tablespoons of uncondensed cherry juice, but the cherry flavor won’t be as intense.

Ingredients

Cherry and Berries Coconut Cups

1/2 cup black cherry juice (100%, condensed to 2 tablespoons)
1/4 cup virgin coconut oil
3 Tbsp almond meal (or cashew meal)
1 Tbsp coconut manna (creamed coconut or coconut butter)
5 raspberries (ripe)
1 strawberry (medium, ripe)
1 tsp vanilla extract (pure)
1 tsp cacao powder (optional, if you want a chocolate flavor)

Topping (optional)

1 Tbsp virgin coconut oil
1 tsp white vanilla powder (or better than milk rice powder)
1/2 tsp agave syrup (or pure maple syrup)
1/8 tsp red beet juice
dark chocolate (shaved, raw; optional)

Servings:

Units:

Directions

Prep

15 min

Total

30 min

Add ½ cup of cherry juice (I used Nature’s Promise) in a small saucepan and turn the heat on medium high (5). Simmer without the lid on for about 14-15 minutes until the juice has been condensed to about 2 tablespoons.
Add the condensed cherry juice, coconut oil, almond meal, coconut manna/cream/butter, raspberries, strawberries, vanilla extract and cacao powder (if using) in a high speed blender.
Blend on full speed until everything is completely smooth.
Drizzle the mixture into silicone muffin cups or muffin parchment paper aligned on a muffin tray. Keep it in the freezer for 15-30 minutes until it’s completely solid.
Topping: Meanwhile, mix together the coconut oil, vanilla/rice milk powder, agave/maple syrup, and red beet juice (gives it the pink colour) in a tiny bowl.
Mix it for a few seconds, you will see that the pink and white (coconut oil) will be separate. That is totally fine. Take the frozen cherry cups out of the freezer and drizzle a spoonful on each, swirl it around a bit, then put it back into the freezer.
If you want to use shaved chocolate, simply get a block of semi-sweet chocolate, use a knife to cut thinly along the edges and pieces will come off.
Once the top has set, take it out and sprinkle the shaved chocolate on the cherry cups.