Quick Dessert Cups with Coffee and Cashew Cream

Ever since I left my job as an employee and decided to focus solely on the blog, I find myself working completely alone.

There's no one I can gossip with at the coffee corner.

I don't eat lunch out with friends from the open space (not to mention taking a lunch break at all).

I don't go on company retreats.

And I don't get a paycheck on the 10th of the month.

Now, don't let it sound like I'm miserable or complaining—I'm absolutely loving it. It's the best thing in the world to work from home with my space heater and slippers.

But I admit, sometimes I miss having colleagues.

People I can consult with professionally or just feel a sense of shared destiny in the same profession.

One such colleague I truly appreciate (and really like) is Moran Raskin from the blog Vegan High Tech Mom.

She is an inspiring woman (I usually recoil from the phrase "inspiring," but it was truly written for her).

A woman who left a coveted high-tech position for the world of vegan recipes and food. Just like that, straight ahead without fear.

I love people like that, who just go for it.

Moran stopped by two weeks ago, and we made easy-to-prepare vegan dessert cups while chatting about work (finally, a colleague to talk to face-to-face).

I was excited that I finally got to film someone in my videos who isn't me. Yay!

A bit about these quick dessert cups

This dessert is based on cashews, coconut cream, and flavor additions like lemon, vanilla, or coffee.

You can replace the cashews with the same amount of almonds soaked in water, and the coconut cream with the same amount of cocoa butter.

Nutritional values

One dessert cup out of 6, weighing 140g, contains:

• 550 calories
• 11g protein
• 62g carbohydrates
• 26g fat (of which 10g is saturated)

If you skip the crumble, the dessert (70g total weight) will contain:

• 290 calories
• 5g protein
• 23g carbohydrates
• 18g fat (of which 9g is saturated)

Easy Dessert Cups

Prep Time 10 minutes

Servings 6 cups

Ingredients

For the cream

• 180 g natural cashews, soaked in water for at least 4 hours approx. 1 1/3 cups
• 100 g coconut cream, 20% fat approx. 2/3 cup
• 100 g maple syrup 1/3 cup
• 20 ml coconut oil 2 tbsp
• 1/2 lemon, juiced
• pinch of salt
• 1 tsp vanilla extract
• 1 tsp instant coffee

For the crumble

• 150 g fine oats 1 1/4 cups
• 60 g almond flour 3/4 cup
• 30 g pecans 1/4 cup
• 30 ml coconut oil 3 tbsp
• 170 g maple syrup 1/2 cup

Instructions

Preparing the cream

1. Drain the cashews and place in a blender with all other ingredients except the coffee and vanilla extract.

2. Blend well until completely smooth and lump-free.

3. Remove half of the cream to a separate bowl and stir in the vanilla extract and one (or two) teaspoons of instant coffee.

4. Pour the mixtures, one on top of the other, into glass cups.

5. For the most aesthetic result, it's recommended to place the cups in the freezer for a few minutes between layers to prevent them from mixing.

Preparing the crumble

1. Place all crumble ingredients in a bowl and mix lightly with a spoon.

2. Using your hands, create small clusters of the mixture on a baking sheet.

3. Spread the crumble on the tray and place in an oven preheated to 170°C.

4. Stir every few minutes to ensure the crumble doesn't burn.

Recipe Video

Notes

You can skip the crumble and add fresh fruit and/or chocolate instead.