Cherry and Berries Coconut Cups
Cherry and Berries Coconut Cups
Prep
15min
Total
30min
Servings
2
Ingredients
11
Level
Mod
Prep
15min
Total
30min
Servings
2
Ingredients
11
Level
Mod
Recipe by:Susanna Liang
Cherry and Berries Coconut Cups
Prep:15minTotal:30minServes:2
Ingredients
Cherry and Berries Coconut Cups
Topping (optional)
Directions
  1. 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.
  2. 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.
  3. Blend on full speed until everything is completely smooth.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Once the top has set, take it out and sprinkle the shaved chocolate on the cherry cups.
Ingredients
Cherry and Berries Coconut Cups
Topping (optional)
Directions
  1. 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.
  2. 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.
  3. Blend on full speed until everything is completely smooth.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Once the top has set, take it out and sprinkle the shaved chocolate on the cherry cups.
Directions
  1. 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.
  2. 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.
  3. Blend on full speed until everything is completely smooth.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Once the top has set, take it out and sprinkle the shaved chocolate on the cherry cups.
Notes

Cherry Berry Coconut Cups