There is just something so darn cute about pink recipes to help you celebrate Valentine’s Day. These Lemon Strawberry Cashew Cups are my V-day equivalent to chocolate peanut butter cups. I had the idea for these cups in my head only a few days ago. The challenge with recipe testing is that you really never know how things are going to turn out. It can be a scary process because the last thing I want to do is waste my time or money on ingredients. Lucky for us this one came out beautifully on the first try.
You won’t find a lot of sugar in most of my recipes, like Chocolate Fruit Crisp, and this one is no exception. Sugar is one of those things that many people these days are trying to avoid (and for good reason). In my personal experience when I am craving something sweet I can satisfy my taste buds with a treat like this…full of healthy fats. It works every time!
These cups are so versatile too. Create your own fruity versions by using freeze dried blueberries, peaches, bananas, or pineapple. The coating can also be made with limes, oranges, or even grapefruit juice and zest. Chop up some mint with lime zest for a mojito inspired cashew cup. Naturally dye the citrus coating with some beet juice (for red), grape juice (for purple), turmeric powder (for yellow), matcha powder (for green), or spirulina (for blue). Have fun with the kids or just with your kid at heart!
- Strawberry Cashew Filling
- 2 cups raw cashews
- 1-1.2 ounce package freeze dried strawberries
- 2 tablespoons raw honey or pure maple syrup, optional
- Lemon Coating
- 6 tablespoons cocoa butter or coconut oil
- 1½ cups coconut butter
- zest of 1-2 lemons (depends how lemony you want them)
- 1 tablespoon lemon juice
- In a food processor mix the raw cashews until smooth like it is starting to turn into the consistency of almond or peanut butter. Turning off the machine and scraping down the sizes as needed, this may take awhile.
- Toss in the bag of freeze dried strawberries and mix until well incorporated, turning the mixture dark pink.
- Sweeten with honey or maple syrup as desired.
- In a small sauce pan over low/medium heat melt the cocoa butter or coconut oil with the coconut butter until runny.
- Add in the lemon zest and juice, mixing to combined.
- Line a pan that fits in your fridge with small muffin cups.
- While the mixture is still warm, spoon 1 teaspoon into small muffin cups (enough to cover the bottom).
- Roll about 1 teaspoon of the strawberry cashew mixture into a small ball with your hands and flatten slightly.
- Drop into the muffin cups with the base layer of lemon coating, pushing down slightly.
- Cover the filling with additional coating to cover entirely and fill the rest of the cup.
- Allow the cups to set up in the fridge for at least 30 minutes.
- Pull them out of the mini muffin cups and store in an airtight container in the fridge.