Healthy no bake Strawberry Protein Cups are easy to make and bursting with flavor, using good-for-you ingredients. They combine an oaty nutty, base crust, creamy cashew, lemon filling, and a sweet strawberry topping - perfect for a delightful individual dessert!
Course Dessert, Snack
Cuisine Healthy Clean Eating
Keyword clean eating dessert or snack, no bake strawberry protein snacks, strawberry cheesecake protein bites, strawberry cheesecake protein cups, strawberry cheesecake protein snacks
Servings 12
Ingredients
Base Crust
1cupalmond flour
1cupoat flour
1cupdesiccated coconut
1/4cuphoney or maple syrup
1/4cupcoconut oil, melted
1teaspoonvanilla extract
Creamy Cashew Filling
2cupscashews, soaked 3+hours and drained
113.5 ozcan coconut cream, full fat (solid part only) *see note below
1/4cupprotein or collagen peptides powder
1/4cuphoney or maple syrup
1-2lemons, juice and zest (depending on how lemon-ey you like it)
Strawberry Crumble Topping
1/4cupfreeze-dried strawberries
1/2cupoats, or your choice of cereal or cookies
Fresh strawberries
Instructions
Base Crust
Note: Place the can of coconut cream in the fridge or freezer for at least 1-2 hours before making this recipe to allow the coconut cream to separate.Place cup cake liners in a 12-cup muffin tin or use a silicon muffin pan.Place all crust ingredients in a bowl and mix until a dough forms.Divide crust evenly among the cupcake liners, about 1 heaping tablespoon for each cup, pressing the dough into the bottom of each cup, forming a crust about 1/4 to 1/3 inch thick.Place in fridge while you make the cashew filling.
Creamy Cashew 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, 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 a generous amount of filling (around 2 heaping tablespoons for each) over the chilled crusts in each cup and spread evenly with a spatula or the back of a spoon,then place back in the refrigerator.
Strawberry Crumble Topping
Blitz freeze-dried strawberries, oats ( coconut, cereal or cookies) in a food processor until they form a crumb-like consistency. Be careful not to over process as its nice to have some crumbly texture for the topping.Sprinkle the crumb mixture over the cheesecake filling in each cupcake.Freeze for at least 3-4 hours, or until fully set.Before serving,top each cheesecake cup with fresh strawberries.Store any leftovers in the freezer, and allow the cups to thaw slightly before eating for the best texture.