Strawberry Summer Cups

I love admiring all the amazing raw desserts I find online and in health food cafes! However, they are mostly based with cashews which I unfortunately can no longer eat due to my IBS. So, I’ve had to change things up a bit in order to still be able to indulge in these desserts and not miss out! I’ve decided to take a break with chocolate (well…for today at least) and use almond, coconut and strawberry flavours instead! These delights consist of an almond crumb layer, a textured coconutty layer and a strawberry compote on top! These desserts are dairy free, gluten free and refined sugar free! Added bonus, these only require 6 ingredients!

Aside: If strawberries are out of season or too expensive, you could also try pineapple or blueberries for the top layer! As for the coconut, just use whichever you would normally supply at home (desiccated, shreds or chips) as the cups don’t require any particular kind and all types will blend up a treat anyway. One last thing too, if you have a nut allergy, you can omit the nut layer completely and still enjoy the coconut and fruity layers.

Strawberry Summer Cups (yields 4 – my silicone moulds are pretty small so if you are catering for the masses, you may have to double or triple the quantities listed below)

What you’re going to need

Almond Base

1/4 cup almonds

1 tablespoon maple syrup

Coconut Centre

1/3 cup coconut shreds (or whatever type you have on hand)

3 tablespoons coconut cream

1 tablespoon coconut oil

Strawberry Top

6 strawberries, roughly chopped

1 teaspoon maple syrup


  1. Prepare your silicone moulds on a tray that will fit in the freezer
  2. Pulse blend the almonds until a coarse meal is created. Add the maple syrup and pulse again until a crumb is formed
  3. Press down the crumb in the cups with the back of a spoon until evenly distributed. Pop in the freezer whilst preparing the next layer.
  4. For the coconut layer, pulse blend the the coconut shreds, cream and oil until a textured paste is formed. Evenly spread inside the cups on top of the almond layer and place back in the freezer again in preparation for layer 3
  5. For the strawberries, in a small saucepan on a very low heat, heat your strawberries and maple syrup until they form a chunky compote. (I chose this method as opposed to blending because I wanted to retain the strawberry texture)
  6. Once the compote has come together, grab your cups from the freezer and add an even layer of strawberries to each one. Place in the freezer until the strawberry layer has set (2-3 hours)
  7. Store in the freezer until you’re ready to eat them!12201023_10153219612604849_1765981682_n

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