The Fourth of July has always been one of my favorite holidays. Not only does it land in the heart of summer, but I also love that we get to celebrate our country and freedom with some good old fashion barbecue, fireworks, and surrounded by people that mean the most.
With the holiday weekend/week quickly approaching, I thought I would put together a few recipes that are perfect for any get together! These Creamy Raspberry Cashew Cups are a perfect mimic to a classic cheesecake recipe, expect much, much healthier! If you’re thinking, “It’s a holiday! Who cares?!” then this recipe might not be for you, but luckily there’s a ton of great cheesecake recipes out there. My goal was to make a refined-sugar free dessert that you an enjoy without any hesitation or worry that you might not feel so great the next day.
There is no reason we all can’t splurge here and there, but processed sugars are one thing that I really try to stay away from, even on those treat days. If you’ve been to my blog before, then you’ve probably heard all of this before. Refined and processed sugars supply zero nutrients to the body, and actually create a bit of chaos. For those of us who eat too much sugar, we actually can become addicted and manipulate our bodies into thinking we need sugar, and the wrong kind of sugar at that.
This recipe only uses sweetness found in the raspberries, all natural peanut butter (3g from maple syrup), protein powder (stevia), and a hint of 100% maple syrup. Though they are not the sweetest cheesecake cups in the world, I think they have a perfect balance of both tangy and sweet that will leave you feeling happy and healthy.
The raspberry and cashew filling can be considered vegetarian/vegan, just depending on a few ingredients that you choose. I don’t want to give this recipe a label, but it is very easy to modify for your own lifestyle. I did use maple syrup instead of honey, almond milk instead of cow’s milk, and cashews instead of cheese to try and accommodate everyone’s preferences and show how easy substitutions are. *note: honey, cow’s milk, and cheese are not unhealthy – they just aren’t a staple to everyone’s diet so I chose to work around them.
The filling is simple and can be made to fit your taste and lifestyle. The base of this recipe is fresh raspberries, soaked-cashews, and almond milk. *Soaking your cashews makes them easier to digest and helps your body better absorb nutrients. From there, I added coconut oil, protein powder, flaxseed meal, collagen peptides, and maca root powder. Unless you’re looking for added protein, fiber, and a little adaptogen power – you don’t have to add these into the mixture. But I did and the fact that they taste so good AND have these benefits is a total bonus in my book!
I chose a sweeter granola-inspired crust to compliment the slightly sour taste from the raspberries. The crust itself is made from only 5 wholesome and nutritious ingredients; natural peanut butter, unrefined coconut oil, almonds, oats, and a hint of pure maple syrup.
Once you have everything together, these cups do need time to set in the freezer for a minimum of 4 hours. After letting them completely set, they can be served as a frozen dessert or thawed and enjoyed as a “cheesecake” like dessert. After letting mine sit in the fridge for 6-8 hours, I did transfer them to the refrigerator. They did soften a bit, yet still held their shape!
I’m happy to say these mini cups are filled with healthy protein, wholesome ingredients, and natural sweetness! I will definitely be adding these to our dessert table this holiday, and I hope you love them as much as we do. Be sure to tag #thehealthiestme so I don’t miss anything!
Creamy Raspberry Cashew Cups
What You Will Need
- 1 cup raspberries + a few for toppings, 1 cup soaked cashews, 1/2 cup almond milk, 1 scoop protein powder, 1 tsp. unrefined coconut oil, 2 tbsp. flax meal, 2 tbsp. collagen peptides, 2 tbsp. maca root powder
- 3/4 cup oats, 1/2 cup almonds, 2 tbsp. natural peanut butter, and 2 tbsp. unrefined coconut oil
*I used and love these silicon baking liners for this recipe! They hold their shape without being in a cupcake tin, which makes storing and setting in the freezer much easier!
- Raspberries, homemade or store bought granola (here’s my favorite – Simply Elizabeth)
Place all of the filling ingredients into a food processor and blend on high until you have reached a creamy, lump-free consistency. You might need to scrape down the sides a few times, depending on your food processor. Once you’ve reached a “cheesecake” like batter, transfer the filling into a separate bowl and let chill in the fridge.
Wash food processor and prepare ingredients for the crust. Heat coconut oil and peanut butter in the microwave for about ten seconds, or until the coconut oil has completely liquified. Add the oats, almonds, and coconut oil/peanut butter mixture to the food processor and pulse until evenly coated.
To allow the crust to harden, transfer into cupcake liners and bake at 350ºF for 3-5 minutes. After letting the crust cool, add your filling and toppings to the cupcake tin and freeze for 4-6 hours.
To serve, let the cups thaw for 10-15 minutes until they have reached a spongy and soft consistency. Once initially set for the 4-6 hours in the freezer, these can be stored in the fridge for up to two weeks!