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Lemon Blueberry Cashew Protein Cups

These gorgeous lemon blueberry cashew protein cups have three components: a nutty base crust sweetened with dates, a layer of creamy lemon filling and lastly a blueberry swirl on top plus the option for a dollop of whipped coconut cream. Oh my! This is how to impress your dinner guests.
Course Dessert, Snack
Cuisine Healthy Clean Eating
Keyword blueberry lemon protein snack bites, clean eating dessert or snack, lemon blueberry cashew protein cups, lemon blueberry no bake snack cups, lemon blueberry protein cups no bake
Servings 12

Ingredients

Blueberry Swirl

  • 1 cup blueberries, fresh or frozen
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon water
  • 1 teaspoon fresh lemon juice

Base Crust

  • 1 cup almonds or walnuts or a mix
  • 1 cup dates, soaked 30 minutes and drained
  • 1/2 cup desiccated coconut
  • 1 teaspoon fresh grated ginger
  • 1 teaspoon vanilla extract

Creamy Lemon Filling

  • 1 cup cashews, soaked 3+ hours and drained
  • 1 cup thick Greek-style yogurt, plain or vanilla
  • 1 13.5 oz can coconut cream, full fat (solid part only) *see note below
  • 1/4 cup protein or collagen peptides powder
  • 2 tablespoons honey or maple syrup
  • 1-2 lemons, juice and zest (depending on how lemony you like it)

Toppings Optional

  • Dollop of whipped coconut cream – recipe below in notes
  • Fresh blueberries
  • Lemon zest

Instructions

  • Note: Place the can of coconut cream in the fridge or freezer for at least 1-2 hours before making these cashew cups to allow coconut cream to separate.

Blueberry Swirl

  • Make this first so its cool when you need to top the lemon cups with it.
    In a small pot or saucepan, combine berries, water and lemon juice. Simmer over medium heat and mash the berries with a fork to break them up.
    Taste for sweetness and add honey or your favorite natural sweetener and simmer until most liquid is absorbed.
    Allow to cool completely and store in a mason jar or small glass container until you use.
    Note: Its great to stir into yogurt, oatmeal or a smoothie or smoothie bowl. Will keep in the fridge for up to 1 week.

Base Crust

  • Place parchment paper liners in a 12-hole muffin pan or use a silicon muffin pan for easy removal.
    In a food processor blend all ingredients for the crust until broken down and crumbly and it reaches a coarse consistency - if you pinch it, it should stick together in your fingers.
    Be careful not to over process as its nice to have texture variance and different sized “bits” in your base crusts.
    Press around 1/2 tablespoon of the mixture in the bottom of each of the 12-muffin cavities. Just divide the mixture up between them and smooth out evenly with the back of a spoon.
    Refrigerate while you prepare the filling.

Creamy Lemon Filling

  • Open chilled can and scoop out the cream that has separated and set hard on the top. Save the remaining coconut water to use in a smoothie, drink, or discard.
    Place all filling ingredients, cashews, yogurt, hardened coconut cream, protein powder, honey, lemon juice and zest into the food processor and process until smooth and creamy.
    Depending on the power of your blender this might take a few minutes. Stop blending to scrape the sides and continue to blend until very smooth. Taste test add more honey or lemon if you think it needs it.
    Spoon the filling over the chilled base crusts (divide the filling between the 12 muffin cavities) and spread evenly with the back of a spoon.

Blueberry Swirl

  • Evenly distribute the blueberry swirl mixture on top of each cup (about 1 teaspoon for each) and swirl with a toothpick or knife.
    Chill in the freezer for 4-12 hours until firm - more or less time depending on the desired consistency.

Notes

Homemade Whipped Coconut Cream
Add even more nutrition and healthy qualities to many other dishes with nutrient-dense fluffy, whipped coconut cream.
It’s a dairy-free dessert topping that is not overly sweet and made with simple ingredients. This whipped coconut cream is just as thick, luscious, and creamy as dairy-full whipped cream and ideal for topping cakes, tarts, puddings, hot cocoa, and more.
Made with just 3 ingredients in 5 minutes of active time. Be sure to chill the canned coconut cream or milk the day before you need it.
Packed with healthy fats, tons of other good stuff and amazing flavour to help support a healthy, fit body.
Go here for the simple recipe:  Whipped Coconut Cream 
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