Quick Individual Cup Desserts with Coffee Cashew Cream

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 go out for lunch with open-space friends (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.

Lest it sound like I'm seeking pity or complaining—I'm absolutely loving it. It’s the best feeling in the world to work from home with my space heater and slippers.

But I admit, sometimes I do miss having colleagues.

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

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

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

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

I adore people like that, who don't let anything stand in their way.

Moran stopped by two weeks ago, and we made these easy vegan cup desserts and chatted about work (finally, a colleague to talk to face-to-face!).

I was thrilled that I could finally film someone in my videos who isn't me. Yay!

A bit about these quick cup desserts

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

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

Nutritional Values

One dessert cup (out of 6) weighing 140g contains:

• 550 kcal
• 11g protein
• 62g carbohydrates
• 26g fat (including 10g saturated)

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

• 290 kcal
• 5g protein
• 23g carbohydrates
• 18g fat (including 9g saturated)

Print

Easy Cup Dessert

Prep time 10 minutes

Servings 6 cups

Ingredients

For the Cream

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

For the Crumble

• 150 g instant 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

Making the Cream

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

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

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

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

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

Making the Crumble

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

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

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

4. Every few minutes, stir and check to ensure the crumble doesn't burn.

Recipe Video

Notes

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