These raw chocolate pecan crust cups are filled with coconut whipped cream. They are so light and delicious!

Nutty Whipped Cream Blueberry Cups (Raw & Vegan)

Nutty Whipped Cream Blueberry Cups (Raw & Vegan) | Millennial-Kitchen.com

 

Crust Ingredients:

2 cups pecans (any nut will work)
1 cup pitted dates
1 tbsp cacao powder
Dash of vanilla

Filling Ingredients:

1 can full fat coconut milk placed in the fridge over night
Topping:

1/2 cup blueberries
mint for garnish

Directions:

  1. Place all of the crust ingredients in a food processor and blend until you get a sticky consistency.
  2. In a greased mini muffin tin (I lightly coated a mini muffin tin with coconut oil) take a little bit of the crust and form it to the tin to make a crust shape.
  3. Place in the freezer while you make the filling.
  4. Take the can of full fat coconut milk out of the refrigerator without shaking it. Note: make sure it is FULL FAT and must be in the fridge for about 8 hours.
  5. Without shaking the can, take it out of the fridge and open it. Once the can is opened scoop out just the thick top part of what is in the can.
  6. Place into a deep bowl and blend with a hand mixer for a couple minutes, until you get a whipped cream consistency.
  7. Test to see if you like the flavor. You can sweeten it by adding a dash of vanilla and or agave.
  8. Take the mini muffin tin out of the freezer and fill each slot with the whipped cream. Top with fresh berries and mint to garnish.

Aileen

Being a Health Coach & Nutritionist I love helping people create easy nutrition packed dishes. I am stoked to be a part of this food revolution. All aboard!

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