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Cashew Butter and Raspberry Jam Cups (Vegan)

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These adorable little cups are like a pop-able PB&J and what’s better than that?! This grain-free and vegan Cashew Butter and Raspberry Jam Cups are the perfect snack for the whole family and packs in lots of healthy plant-based protein in each bite.

The best part is all you need is a blender! Similar to my Grain-free Peanut Butter Muffins, all you have to do is toss everything in, blend, and pour into your muffin pan! It doesn’t get much easier than that!

Further Food Commentary:

Raspberries are low in calories but high in fiber, vitamins, minerals and antioxidants. They may protect against diabetes, cancer, obesity, arthritis and other conditions and may even provide anti-aging effects. Raspberries are easy to add to your diet and make a tasty addition to breakfast, lunch, dinner or dessert.

By Anna Lee

Cashew Butter and Raspberry Jam Cups (Vegan)

  • Prep Time:10 Minutes
  • Cook Time:25 Minutes
  • Servings: 16 Raspberry Cups

Ingredients

Cashew Butter Cups:

1 15oz can chickpeas, drained and rinsed

1/2 cup creamy cashew butter

1/4 cup banana

1/4 cup maple syrup

1/4 cup unsweetened almond milk

1/2 teaspoon cinnamon

1/4 teaspoon baking powder

1/4 teaspoon baking soda

Pinch sea salt

Raspberry Chia Jam:

1 cup fresh raspberries, washed

1 teaspoon chia seeds

1 teaspoon lemon juice

Instructions

  1. Preheat your oven to 350F. Lightly spray or line a mini muffin pan and set aside.
  2. In a high powered blender or food processor add all of the cup ingredients and pulse until smooth.
  3. Fill each muffin well 3/4 of the way to the top with the batter.
  4. Bake for 22-25 minutes or until cups are golden and a toothpick inserted into the center comes out clean.
  5. Once the cups are done and while still slightly warm, gently press you finger into the center of each to create a small well for the filling.
  6. Allow the cups to continue to cool before removing from the pan. (They will firm up a bit more once completely cool.)
  7. In the meantime while the cups are baking/ cooling you can prepare the chia jam by adding the berries to a small saucepan.
  8. Turn the heat to low and bring the berries to a low simmer. They will soften and begin to breakdown once ready, about 5 minutes.
  9. Mash with a fork and stir in both the chia seeds and lemon juice.
  10. Pour the jam into a sealable container and allow to thick in the fridge for at least a half hour before filling the cups (this step can also be done ahead).
  11. Once the cups have cooled and the jam is set, spoon a couple of teaspoons worth of the jam into each cup. Serve immediately or store in a sealable container in the fridge until ready to enjoy.
  12. Storing: if kept in the fridge these cups will keep for up to 5 days.
Preheat your oven to 350F. Lightly spray or line a mini muffin pan and set aside. In a high powered blender or food processor add all of the cup ingredients and pulse until smooth. Fill each muffin well 3/4 of the way to the top with the batter. Bake for 22-25 minutes or until cups are golden and a toothpick inserted into the center comes out clean. Once the cups are done and while still slightly warm, gently press you finger into the center of each to create a small well for the filling. Allow the cups to continue to cool before removing from the pan. (They will firm up a bit more once completely cool.) In the meantime while the cups are baking/ cooling you can prepare the chia jam by adding the berries to a small saucepan. Turn the heat to low and bring the berries to a low simmer. They will soften and begin to breakdown once ready, about 5 minutes. Mash with a fork and stir in both the chia seeds and lemon juice. Pour the jam into a sealable container and allow to thick in the fridge for at least a half hour before filling the cups (this step can also be done ahead). Once the cups have cooled and the jam is set, spoon a couple of teaspoons worth of the jam into each cup. Serve immediately or store in a sealable container in the fridge until ready to enjoy. Storing: if kept in the fridge these cups will keep for up to 5 days.

Nutrition Information

Per Serving: Calories: 148; Total Fat: 6 g; Saturated Fat: 1 g; Monounsaturated Fat: 0 g; Polyunsaturated Fat: 1 g; Cholesterol: 0 mg; Sodium: 40 mg; Potassium: 230 mg; Carbohydrate: 21 g; Fiber: 5 g; Sugar: 6 g; Protein: 6 g

Nutrition Bonus:

Vitamin C: 2%; Vitamin A: 0%; Iron: 10%; Calcium: 13%;

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