Mini Blackcurrant Vanilla Cups (v, df, gf)

These tasty little morsels are easy to make ahead of time – for an impromptu any-time sweet treat.

Ingredients:

Cases:

• ¾ cup raw cashews
• ½ cup sunflower seeds
• 1 cup ground almonds
• 3 medjool dates – pitted
• ¼ cup hot water
• ½ tbsp maple syrup

Filling:

• 2-3 tbsp frozen blackcurrants
• 5 heaped tbsp Raglan Food Co coconut yoghurt – Vanilla Bean 

Note:

If you eat these straight from the freezer, the texture is a little like ice cream. Or, place them on the side for 15-20 mins before serving for a softer bite. 

Method:

1. Soak the dates in hot water while you measure out the remaining ingredients. 
2. Place all of the case ingredients into a food processor. Blend – adding more water/almond if needed. Until you have a dough wet enough to shape, but not sticking to your hands.
3. Choose a mini-muffin tray or silicone mould that makes bite-size pieces.
4. Grease with coconut oil, or line carefully with baking paper.
5. Gently press the case dough into the moulds and freeze overnight.
   
6. Allow the blackcurrants to defrost in a bowl for around half an hour. 
7. Mix in the coconut yoghurt – it turns a gorgeous purple colour. 
8. Gently remove the cases from the moulds and place on a flat tray. Spoon in the filling.
9. Freeze for a minimum of 2 hours before serving. 
10. Garnish with fresh mint and/or edible flowers, and enjoy!